Vegan And Gluten Free Peanut Butter Cookies
All my closest friends would tell you I’m a food addict. They might also use the word “snob” in place of addict, but what do they know?! I just like good food.
So that leads us to today. I’m so excited to start sharing recipes with you here on the blog and even more that my sister will be taking part in this fun venture! I hadn’t had much experience with sharing recipes until I shared one of my own with Popsugar last year. I couldn’t believe the response I got from it – or that it got a five star rating! Lindsay and I started brainstorming and decided we would need to have the perfect balance of our favorite recipes, clear directions and pretty pictures if we were even going to attempt this. (We have seven kids between us, so setting such a high standard wasn’t the most logical thing to do.) Then, this past weekend, Lindsay’s entire downstairs of her house flooded. She was homeless, so she called and said, “Guess what?! I’m coming to your house!” and we cooked the whole weekend. You’ll get to see all the recipes over time, but for now, here are the most delicious Vegan, Gluten Free Peanut Butter Cookies you will EVER eat. (Actually, these are better than any peanut butter cookie I’ve ever had – so even if you don’t have food restrictions, you must try these!) xxoo -Ashley
VEGAN AND GLUTEN FREE PEANUT BUTTER COOKIES
I absolutely love peanut butter cookies. More than I should. These are vegan, gluten free and very simple. They have a slightly crunchy exterior, but on the inside the texture is ever so chewy, exactly how it should be! Part of the trick to this recipe is blending the mixture in a food processor. This is the model I have and I can’t say enough good things about it!
1 cup Bob’s Red Mill Almond Flour (Almond flour is more finely ground than almond meal. If you do use almond meal, the cookies will not have as nice of a texture.)
1 tablespoon Bob’s Red Meal Oat Flour (Can be omitted if you are completely grain free)
1/2 teaspoon baking soda
1/2 cup brown sugar
1/4 cup sugar (plus extra for rolling the cookies in)
1/2 cup natural peanut butter
4 1/2 teaspoons egg replacer prepared (Add 6 tablespoons of water and blend in blender until frothy. This is important!)
1 teaspoon vanilla
In the bowl of a food processor combine: almond flour, oat flour, baking soda, brown sugar and sugar pulsing a few times to blend.
Add peanut butter and process until completely combined.
Next add prepared egg replacer (see above) and vanilla. Let the food processor run for a about 20 seconds until dough has formed.
Roll dough into golf ball sized balls, roll in sugar, place on a parchment paper lined baking sheet.
Bake for 8-9 minutes at 350 F (oven should be preheated).
