Serves a Party of 6
Baking anything is one of those things that continues to challenge me, but when it comes to cookies I think I’ve got the science down for it pretty dang good.
Most cookie recipes are your typical flour, sugar, eggs, milk, butter, and baking powder mixture, so all ya gotta do to make cookies a little more guilt-free is replace those common ingredients with a variety of alternatives. For example, I used a gluten free all purpose flour from the brand called Arrowhead Mills, unrefined coconut sugar, ground flaxseed, oat milk, and vegan cultured butter. At first glance they may seem like more complicated ingredients, but these days you would be super surprised on how available those products are in most grocery stores.
As for the peanut butter flavor, I spent an extra couple bucks on a jar of peanut butter from the brand called MaraNatha that didn’t have the dreaded palm oil in it, not to mention it was probably the best peanut butter I’ve ever had. I also added in a bit of vanilla extract, a pinch of salt, and a handful of rolled oats to give the cookies a whole new texture with the perfect amount of crunch.
Ingredients:
- 1 and 1/2 Cup of Gluten Free All Purpose Flour
- 1 Cup of Coconut Sugar
- 3/4 Cup of Rolled Oats
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Salt
- 3 Tablespoons of Ground Flaxseed
- 3/4 Cup of Creamy Peanut Butter
- 3/4 Cup of Plain Oat Milk
- 1/2 Cup of Vegan Butter (room temperature)
- 1 Teaspoon of Vanilla Extract
Preheat the oven to 350 degrees.
Combine the dry ingredients such as the flour, sugar, oats, and salt in a large bowl.
Next, add the ground flaxseed to a small bowl and mix well with water – let it sit for a minute or two until it becomes pretty thick.
In your large bowl, add in the peanut butter, room temperature butter, vanilla extract and flaxseed mixture whenever it is ready, then stir.
On a large baking sheet covered with parchment paper or a bit of oil, roll the cookies in a ball shape in your hand and lay them down on the baking sheet. Make the balls with 1/4 cup scoop of the batter to make 12 cookies.
Bake them for 20 minutes, or if you like them a little more on the harder side add another 5 to 10 minutes.
Plant Sugar Kitchen 