With only 2 more ingredients, my 3-ingredient peanut butter cookies turn into this famous confection!
This recipe works with Bob's Red Mill Egg Replacer, the winner of my egg replacer product review. I am not affiliated; I simply haven't risked testing this formula with anything else. That said, if you can't find Bob's product, I reverse-engineered it!
While I'm not brand specific about the peanut butter you use, I stress no-stir varieties. No-stir peanut butter contains a small amount of oil that's solid at room temperature. This not only prevents separation, but also allows these cookies to set! Peanuts-only peanut butters, though delicious, will leave you with a tray of chaos.
There's more flexibility with the chocolate you use. I recommend dairy-free varieties of Guittard, but honestly, my product review of semi-sweet vegan chocolate chips can be summarized in a single clause:
NOT Nestlé.
I would take on the extra work of chopping a Hershey's plant-based candy bar before taking a chance on those dry nuggets again (though at the time of this writing, I can't find Hershey's oat milk chocolate without almonds and sea salt).
As far as my tests can tell you, Bob's Red Mill Egg Replacer is non-negotiable. You can make it if you can't find it!
No-stir peanut butter is a must as well. The added oil that prevents separation also enables these cookies to hold their shape.
Yet feel free to use your favorite vegan chocolate. Nestlé plant-based chocolate chips deeply disappointed me when I reviewed them in '24, but basically anything else should work!
Create refrigerator space for whatever will hold melted chocolate in Step 3.
In a glass bowl, microwave chocolate chips 1 min. Stir. Continue microwaving in 15- to 30-sec intervals stirring between each one until smooth.
Use 2 spoons to mold or mound about 1-tsp (5-mL/-g) dollops of melted chocolate. Refrigerate at least 30 min.
Meanwhile, preheat oven to 350°F/180°C. Place granulated sugar in a prep bowl, then line a baking sheet with silicone or parchment. Set both aside.
In a small bowl, whisk egg replacer and 2 Tbsp (30 mL/g) water. Allow to sit 1 min.
Measure no-stir peanut butter and powdered sugar into a medium bowl. Add egg replacer mixture, then combine thoroughly with a spatula.
Shape 12-15 balls of cookie dough about 3-4 tsp (15-20 mL/g), then roll in granulated sugar. Evenly space on prepared baking sheet.
Bake 10-12 min. Remove and immediately center a chilled "kiss" of chocolate on each cookie. Leave on baking sheet about 30 min, until completely cool, before enjoying.
This recipe connects almost as many of my posts as it contains ingredients!
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
