We have a favorite, tried and true peanut butter cookie recipe from Shauna at Gluten Free Girl and the Chef. It's the one we bring to potlucks and parties and playdates. It has just a few ingredients, is easy to make, and is always a crowd pleaser. It is not, however, vegan. The kids request it a lot and so I reluctantly make it for them, knowing that I will have to exercise extra will power to avoid these babies. Having eaten them prior to going vegan, you see, I know how melt-in-your-mouth scrumptious they are.
I have tried to re-work the recipe using Ener-G Egg Replacer, but the cookies just don't hold together at all that way. They are slightly precarious even with eggs. With egg replacer, they are a mess.
Today, just on a whim, I tried the recipe with a few alterations that I thought might give the vegan version a little more body and came up with the cookie to end all cookies. Like the fudge, they are not sugar-free. Since it is the holiday season, I am worrying more about bringing treats to events that are allergy-free (for our family) than sugar-free. I have tried to make these with agave to no avail. It is a completely different cookie made with agave. I have considered trying other forms of sweeteners, like maple sugar, but in the end, they are still just sugars. Consider making this recipe as a public service. When people taste these cookies, they are sure to change their opinions of both gluten-free and vegan foods!
Gluten-free, Vegan Peanut Butter Cookies
Makes about 36 small cookies
Ingedients:
2 c. peanut butter (creamy or crunchy)
2 c. unpacked brown sugar
2 T. ground flax seeds
6 T. warm water
2 t. baking soda
Preheat oven to 325 degrees. Place flax seeds and water in a bowl and whisk. Set aside as it forms into a gel (about 10 minutes). Put all ingredients, including flax gel, into a bowl and mix well. Form small balls and place on a lined or greased cookie sheet. Flatten twice with a fork (forming a cross). You can dip the fork in the brown sugar or a little white sugar first if you want. Bake 12-15 minutes. Cool and enjoy.
I have tried to re-work the recipe using Ener-G Egg Replacer, but the cookies just don't hold together at all that way. They are slightly precarious even with eggs. With egg replacer, they are a mess.
Today, just on a whim, I tried the recipe with a few alterations that I thought might give the vegan version a little more body and came up with the cookie to end all cookies. Like the fudge, they are not sugar-free. Since it is the holiday season, I am worrying more about bringing treats to events that are allergy-free (for our family) than sugar-free. I have tried to make these with agave to no avail. It is a completely different cookie made with agave. I have considered trying other forms of sweeteners, like maple sugar, but in the end, they are still just sugars. Consider making this recipe as a public service. When people taste these cookies, they are sure to change their opinions of both gluten-free and vegan foods!
Gluten-free, Vegan Peanut Butter Cookies
Makes about 36 small cookies
Ingedients:
2 c. peanut butter (creamy or crunchy)
2 c. unpacked brown sugar
2 T. ground flax seeds
6 T. warm water
2 t. baking soda
Preheat oven to 325 degrees. Place flax seeds and water in a bowl and whisk. Set aside as it forms into a gel (about 10 minutes). Put all ingredients, including flax gel, into a bowl and mix well. Form small balls and place on a lined or greased cookie sheet. Flatten twice with a fork (forming a cross). You can dip the fork in the brown sugar or a little white sugar first if you want. Bake 12-15 minutes. Cool and enjoy.
- Melt-in-your-mouth-goodness
