Peanut chocolate chip snacking cookies (vegan + gluten free)
I do love me some warm sweet chocolatey, peanut-y cookies. These cookies were an accident. I often make chocolate chip cookies, recipe courtesy of Jessie May Snyder. They are perfect, period. But then a couple weeks ago, I ran out of nut butter and I can't go to the store just to grab nut butter, ya know. I have a can of full-fat coconut milk and a package of peanut powder from Trader Joe's. So uhm these cookies happened.
These aren't super sweet, they are just enough to curve your afternoon snacky sweet tooth. Made with wholesome pantry stables too.
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Ingredients
Dry:
1/2 cup oat flour (you can just blend oats in a blender to make oat flour. If you do, make sure it's a heaping 1/2 cup)
1/4 cup buckwheat flour (or you can just use oats)
1/4 tsp baking powder
1/4 tsp baking soda
a pinch of salt
1/4 cup peanut powder (can't sub this for anything, unfortunately)
as much chocolate as your heart desires (obviously you can use chocolate chips but I prefer to chop up a bar of chocolate)
Wet:
1 flax/chia egg (1 tbsp ground flax/chia + 3 tbsp water)
1/3 cup full fat coconut milk
1/3 cup coconut sugar
a dash of vanilla extract (optional)
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Instructions:
1. Make the flax/chia "egg" by mixing the meal with water and let it sits while you do the next steps.
2. Mix all of your dry ingredients together in a bowl.
3. In a separate bowl, mix the coconut milk + flax "egg + sugar + vanilla together
4. Mix the dry and wet together then put it in the fridge for about 10-15 minutes for it to set. The batter will look a little loose at this point so letting it sit in the fridge helps the flour to hydrate. You can skip if you can't wait for the cookies.
5. Preheat your oven to 350F or 180C while tho cookies are in the fridge and line a baking sheet with parchment paper or silicone baking mat.
6. Scoop out about 1-2 tbsp of the batter and roll them into balls, then flatten them with the palm of your hand. Because these cookies don't have a lot of fat in them, they are not gonna spread a lot so flatten them helps.
7. Bake them in the oven for about 8-10 minutes depends on how chewy you want them to be.
____________________________
Dry:
1/2 cup oat flour (you can just blend oats in a blender to make oat flour. If you do, make sure it's a heaping 1/2 cup)
1/4 cup buckwheat flour (or you can just use oats)
1/4 tsp baking powder
1/4 tsp baking soda
a pinch of salt
1/4 cup peanut powder (can't sub this for anything, unfortunately)
as much chocolate as your heart desires (obviously you can use chocolate chips but I prefer to chop up a bar of chocolate)
Wet:
1 flax/chia egg (1 tbsp ground flax/chia + 3 tbsp water)
1/3 cup full fat coconut milk
1/3 cup coconut sugar
a dash of vanilla extract (optional)
________________________________
Instructions:
1. Make the flax/chia "egg" by mixing the meal with water and let it sits while you do the next steps.
2. Mix all of your dry ingredients together in a bowl.
3. In a separate bowl, mix the coconut milk + flax "egg + sugar + vanilla together
4. Mix the dry and wet together then put it in the fridge for about 10-15 minutes for it to set. The batter will look a little loose at this point so letting it sit in the fridge helps the flour to hydrate. You can skip if you can't wait for the cookies.
5. Preheat your oven to 350F or 180C while tho cookies are in the fridge and line a baking sheet with parchment paper or silicone baking mat.
6. Scoop out about 1-2 tbsp of the batter and roll them into balls, then flatten them with the palm of your hand. Because these cookies don't have a lot of fat in them, they are not gonna spread a lot so flatten them helps.
7. Bake them in the oven for about 8-10 minutes depends on how chewy you want them to be.
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