Short Peanut Butter Cookies

Ingredients

240gms Self Raising flour
50gms Nuttelex (or other vegan butter/margarine that can be creamed)

65gms crunchy peanut butter
100gms raw caster sugar
4tbs (60gms) aqua faba

Method

1. Preheat oven to 180 degrees Celsius.
2. Prepare a cookie sheet by lining with baking paper.
3. Sift flours together and set aside.
4. Cream the nuttelex and peanut butter with a hand mixer or in a stand mixer, until light and fluffy.
5. Start adding sugar to the butters mix whilst mixing, ensuring that it stays light and creamy.
6. Add the aqua faba,  one tablespoon at a time, whilst you continue to mix. Ensure that each tablespoon is fully incorporated before adding the next. This will ensure that the nuttelex/sugar/aquafaba mix stays light and fluffy and doesn't separate.
7. Using a spoon add all the flour to the mix and then gently fold in.
8. Using a small scoop (i have a tiny one which is just like an ice cream scoop), scoop rounds onto the prepared baking sheet leaving about an inch of space in between each.
9. Bake for approximately 15 minutes until just slightly coloured.
10. Remove from oven and allow to cool.
11. Melt the chocolate over a bain marie or in the microwave. 
12. Drizzle chocolate over cookies and allow to cool completely.