Preheat the oven to 180 degrees C. Lightly grease and paper line bake trays.
In a small bowl, combine the dairy-free soymilk with the lemon juice, mixing until well combined.
Let sit for 5 minutes, or until slightly thickened.
In a medium-sized bowl, sift together the flours, baking powder, baking soda and salt. Set aside.
In a mixer bowl, beat the peanut butter with sugars, approx. 3 minutes on medium speed.
Add the soymilk mixture until combined.
Gradually stir in the dry ingredients with a wooden spoon until just combined.
Place the bowl in the freezer uncovered for 10 mins.
Prep time, baking sheet lined trays on the ready, then tablespoon or small ice scream scoop batter 5cm apart.
Then using a folk to flatten slightly into shape.
Bake for 10 to 12 minutes, or until golden brown.
Let cookies cool for 2-4 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.
0 servings