Wednesday, September 19, 2012

Simple Gluten-free Vegan Peanut Butter Cookies

Sometimes when you are searching for healthy options for your loved ones (or yourself) you create a masterpiece.  One that is better than the original.  I tell you that it took us a few days to get a picture of these cookies.  When I opened the container, I noticed more than half of the cookies were gone.  WHAT!?!

So, I was on a mission to find the culprit.  I knew it wasn't me and the cookies were out of munchkins reach, so I approached Mr. Picky.  I asked what happened to the cookies.  He said, I ate them.  Hmmmp.  Matter of fact.  I said "you ate the gluten free vegan peanut butter cookies?  We have dozens of regular cookies."  He replied "They are taste really good and they are nice and moist and chewy, not like regular dry peanut butter cookies.  I never knew they were vegan and gluten free, that's not a selling point for me".  Ok, sold!   I bet you are going to love these too!



Fall wrapped up in a warm cozy Apple Cinnamon Oatmeal Cookie.  You are going to love it!

Simple Gluten-free Vegan Peanut Butter Cookies

makes approximately 60 (1 tablespoon) cookies
1 cup brown sugar
1 cup natural peanut butter
3 tablespoons ground flax seed
¼ cup plus 3 tablespoons water, divided
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt

Preheat oven to 350°F.

Prepare baking sheets by lining with parchment paper or silpat mats.

In a small bowl, combine flax seed and 3 tablespoons water.  Mix until it is one smooth mixture.

Combine brown sugar and peanut butter in the bowl of a stand mixer (or electric mixer).  Beat on medium until well combined.  Add flax seed and mix until combined.  Add vanilla, baking soda and salt.  Beat on medium until combined.

Add remaining water 1 tablespoon at a time, mixing between each addition, until you achieve a nice cookie texture.  My mixture takes about 3-4 tablespoons of water.

Scoop dough onto prepared cookie sheet with a 1 tablespoon scoop or using with a heaping teaspoon. 

Bake for 8-10 minutes.

Allow to cool on cookie sheet for 3 minutes and transfer to wire rack to cool completely.

Serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

10 comments:

  1. Your husband sounds like mine. When he finds something he likes, he's going to eat until its gone! That's why I make things I don't think he'll like (or that I really do like) while he's traveling! Ha ha - so bad :)

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  2. Those look good. Every one is looking for gluten free. Thanks.

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  3. Another awesome shot! I am sooo loving that napkin. I love that Chad liked these so much too. Maybe next time you should add some zucchini...

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  4. super healthy and delicious - especially love that these have flax seeds in them :))
    Mary x

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  5. Yum. I only got about 32 1 tbs. balls out of them. I actually left out the baking soda, rolled them into small balls and dunked into dark chocolate for awesome Peanut Butter Truffles. Thanks!

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  6. Just made these without the baking soda and instead of baking them, rolled them into balls ( I did a half recipe and got 16) and rolled them in melted dark chocolate. Chilled in the freezer- the perfect "healthy" peanut butter cookie dough truffle!!!

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    Replies
    1. Oh Lisa! That sounds divine. I will recheck the yield next time I make these. Thanks for sharing.

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  7. They are good but mine turned out as flat as ever! I probably did something wrong.

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    Replies
    1. Danielle, I am not sure what happened. I would love to help you figure it out. Did you press them down? Was the peanut butter thick or thinner? I used a really thick homestyle peanut butter. Hope that helps! XO

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  8. I appreciate your recipe. I cannot eat wheat, soy, dairy, or egg and snacks can be quite difficult, especially sweets. I should probably make extra 'cause hubby's sweet tooth is bigger than mine. Thanx.

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