Peanut Butter Cup Cookies (V/GF)

or 112 g) softened vegan butter (or dairy butter if not vegan)

organic cane sugar*, plus more for rolling

vanilla extract

aquafaba (chickpea brine from a can of cooked chickpeas) or 1/4 cup (50 g) pumpkin purée*

salted creamy peanut butter

baking powder

sea salt (add 1/4 tsp if peanut butter is unsalted)

almond flour* (or sub more cornstarch or gluten-free blend)

cornstarch or arrowroot

+ 1-2 Tbsp (213-233 g) gluten-free flour blend*

mini vegan peanut butter cups (such as Justin’s brand)