Combining my cookie post with my vegan post this month because I have a great find to share with you!
The 3-ingredient peanut butter cookie has been around for a while now. And for good reason. I mean, a cup of sugar, a cup of peanut butter and an egg? And you get these insanely delicious, legit cookies for your troubles? Yes, please!
I even did 3 variations on this recipe a while back, including a vegan version that replaced the egg with a banana.
The vegan in this family hates bananas. Like, it’s kryptonite to her.
So imagine my delight when I came up The Neat Egg in one of my gazillion-trips-per-week to the grocery store.
I had tried a few powdered egg replacers in the past – and they either didn’t hold up as promised, or lent a weird taste to the recipe. But The Neat Egg contains only 2 ingredients – garbanzo beans and chia seeds – and I’ll also fully admit to liking the packaging.
So I brought it home.
Super easy to use – simply whisk one tablespoon with two tablespoons of water for each egg – and I figured I had nothing to lose as this was not a labor-intensive recipe.
The dough came together just like it does with a regular egg. and I scooped it out onto my baking sheets, flattening half and sprinkling with sea salt.
They came out PERFECTLY.
No weird aftertaste, tender and flavorful just like the original. And now 100% vegan!
I’m currently “kitchenless”, but looking forward to trying out The Neat Egg in other recipes that I’d love to veganize. Let me know if you’ve tried it (or if you try it) and what you think!
1 cup sugar
1 cup peanut butter
1 egg OR 1 egg replacer, made by whisking 1 tablespoon Neat Egg with 2 tablespoons water
flaky sea salt (optional)
Pre-heat oven to 350 degrees; line 2 baking sheets with parchment paper.
Beat all ingredients (except for the sea salt) on medium speed till fluffy and well blended. Scoop dough, using a tablespoon or cookie scoop, onto your prepared baking sheets. You can leave the scoops “as-is” or press down with a fork to create a cross-hatch pattern. Sprinkle with a bit of salt if desired.
Bake for 10 to 12 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver