Paradise is a soft cookie that’s easy to make.
Just use powdered sugar, no-stir peanut butter, and Bob’s Red Mill Egg Replacer. Peruse my egg replacer review to learn why I press this brand. (No, I’m not affiliated!)
And I could say more, but then I’m cruelly delaying your access to something divine.
Veganization: 3-Ingredient Peanut Butter Cookies
Description
As easy as it is, this recipe is rather inflexible. Bob's Red Mill Egg Replacer, no-stir peanut butter, and powdered sugar are non-negotiable.
for good reasons! The conditions of this recipe, for instance, are such that granulated sugar won't dissolve. And while no-stir natural peanut butters will work, all-natural butters with a layer of oil on top will create a melted mess. (In fact, I mostly tested with no-stir natural Jif, Skippy, and Peter Pan - both creamy and crunchy.)
Peruse my egg replacer review to learn why I specify Bob's!
Ingredients
Instructions
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Preheat oven 350°F/180°C.
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In a small bowl, combine egg replacer and water. Set aside for 1 minute.
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Measure no-stir peanut butter and powdered sugar into a medium bowl. Add egg replacer mixture, then combine thoroughly.
This mixture will be thick! -
Roll 15 balls of cookie dough spacing them evenly on a baking sheet. If desired, use a fork to crosshatch or cup to flatten slightly.
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Bake 10 minutes, then completely cool on baking sheets. Remove and enjoy!
The picture for this step shows how each formation will look after baking.
Note
Peruse my egg replacer review to see why I specifically list Bob's Red Mill Egg Replacer!
Store leftover cookies in an airtight container for up to one week on your counter; 2 in your refrigerator; or one month in your freezer.
