Peanut Butter Cup Cookies

A classic with clean twist - these Peanut Butter Cup Cookies are SO good and are perfect for the upcoming holiday season! Oh, did I mention that they’re also gluten free and can easily be made vegan? Yeah, that’s right.

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Ingredients

• 1 cup oat flour

• 1/4 cup smooth peanut butter

• 1/4 cup softened vegan butter

• 1/4 cup coconut sugar

• 1/4 cup pure cane sugar

• 3 tbs aquafaba (liquid from chickpea can)

  • 1 egg will work if you don’t want to use aquafaba

• 1 tbs oat milk

• 1/2 tsp baking soda

• 1/2 tsp vanilla extract

• 1/4 tsp salt

• 24 Justin’s Mini Peanut Butter Cups (the dark chocolate cups are vegan)

Method

1. Preheat your oven to 375 degrees

2. Beat together the peanut butter, butter, sugar, maple syrup until smooth

3. In a separate bowl, whisk the aquafaba with a hand or stand mixer on high until the liquid becomes white and fluffy - the consistency should be similar to beaten egg whites

4. Fold the aquafaba and milk into the peanut butter, butter, and sugar mixture

5. Sift in the flour, baking soda, and salt

6. Mix until well combined

7. Scoop a heaping tablespoon into a lightly greased or non-stick mini muffin pan

8. Bake for 8 minutes

9. While the cookies bake, unwrap the peanut butter cups and set aside in a bowl

10. Once the cookies are done baking, remove them from the oven and immediately push the peanut butter cups into the center of the cookie

11. Let cool & enjoy!