intro
Yield 32
Ingredients
1 cup peanut butter
1 cup light brown sugar
1 Tbsp. egg replacer + 2 Tbsp. filtered water
1 tsp. baking soda
1 cup vegan chocolate chips
Directions
- In a bowl, beat together peanut butter, and brown sugar until creamy. Stir in the egg replacer and baking soda. Fold in the chocolate chips.
- On a baking sheet lined with parchment paper, drop rounded teaspoon onto uncreased pan. Space the cookies about 2-inches apart.
- Bake for 8 to 10 minutes. Cookies are puffed and slightly browned.
- Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Chef’s tip:
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