Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly! Give it a try and let us know your thoughts in the comments below!
Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 T. flax seed meal
- 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
- 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
- 1 c. sugar
- 1 T. corn starch (I’m sure another starch type would also work)
- 1/2 c. chocolate chips
Directions:
- In a small bowl or ramekin, use a fork to whisk together the flax meal and water. Allow to sit 3-4 minutes.
- In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix.
- Mix well. The mix should be pretty stiff.
- Stir in the chocolate chips as gently as you can.
- Refrigerate the cookie dough for 15-30 minutes.
- Turn the oven to 350 degrees F to preheat.
- Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
- Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
- Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
- Let the cookies cool for 10 – 15 minutes.
[Recipe Courtesy of Aprovechar]
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