If you joined us last Friday for our weekly Potluck, you may have gotten the chance to try out this cookie. It’s free of wheat, dairy, and eggs. It does, however, still taste delicious. We adapted these cookies from this recipe from Angela at Oh She Glows (a really great resource for ahhhmazing vegan recipes!). So, as you’re semester starts to pick up (how can there be midterms already!?) you can make yourself, and maybe even your roommates, a little pick-me up. Perfect for a little home-comfort when life is becoming a little out-of control. What can we say, who doesn’t love homemade cookies?
Best of all, feel free to enjoy the dough, no salmonella to fear here! Enjoy!
Wheat-Free Peanut Butter Chocolate Chip Cookies
1 flax egg ( 1 Tbs ground flax seed, mixed with 3 Tbs warm water, set aside for 5 minutes to thicken)
1/2 cup natural peanut butter (look for one with little to no added sugar or salt if possible)
1/2 cup lightly packed brown sugar
3 Tbs Agave (can omit for more brown sugar, or for another liquid sweetener, or an extra banana)
1 banana, mushed (preferably ripe)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oats, blended into flour (or 1 cup oat flour)
1 cup almonds, blended into flour (or one cup almond flour/almond meal)
1/3 cup chocolate chips
1). Preheat oven to 350 degrees Fahrenheit.
2). Combine ground flax seed with warm water in a small bowl, set aside for at least five minutes to thicken. The consistency should become gel-like, similar to an egg.
3). Combine peanut butter with brown sugar, agave, vanilla extract and banana using either an electric mixer, or blender, or really good arm strength, and blend until combined.
4). Place oats and almonds in blender and grind until a flour-like consistency forms. Time may vary depending on blender, be sure to use a high-powered blender, the almonds might harm one that isn’t powerful. Otherwise, skip this step.
5). Add baking soda, baking powder, salt, oat flour, and almond flour one ingredient at a time to the wet mixture. This might take some time to mix everything together. Add the flax-egg , and mix well. If the dough seems too dry, add a little almond milk to thin everything out, or even add another banana if you would prefer.
6). Fold in chocolate chips.
7). Shape dough into balls and place on cookie sheet. If the chocolate chips are having trouble sticking to the dough (which is common), simply press them into the dough with your fingers.
8). Bake for 8-12 minutes, or until golden brown. The cookies with be pretty soft, allow them to cool 5-10 minutes on baking sheet before transferring them off.
9). Enjoy! Share them with your friends!
What is your favorite kind of cookies??? Is there a recipe you would like to see transformed to a vegan, or whole-foods version? Let us know!