Vegan and Gluten Free Peanut Butter Cookies
My favorite gluten-free flour is derived from oats. It is very versatile, and it’s super-easy to make on your own at home. I start with about 1 cup of whole oats and process them in a food processor for about 1 minute, which yields about ¾ cup of oatmeal flour. It will be a coarse flour, one in which you can still see some of the oat flakes, but that’s my preferred type to bake with anyway. It holds moisture more readily, and it is easy to swap one- to- one for wheat flour.
Those two swaps made this recipe for Classic Peanut Butter cookies a winner! They are crunchy around the edges and just chewy enough in the center. We often make accommodations for dietary needs nowadays when entertaining or feeding family, but you don’t have to compromise when it comes to taste and texture. The recipes that are most successful are those that still use wholesome ingredients and let that one main flavor shine through; in this case, that’s the peanut butter! The Once Again Crunchy Peanut Butter is the star, and its flavor is what makes this cookie one of my all-time favorites. It doesn’t hurt either that the oat flour adds a bit of fiber that you wouldn’t find in the regular cookie recipe!
Category
desserts, cookies
Servings
24
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Carolina Jantac
A twist to the classic peanut butter cookie recipe! Substituting for gluten free flour and no eggs! A vegan and Gluten-free cookie recipe with all the peanut butter flavor you crave.
Ingredients
1 cup sugar
2 teaspoon of vanilla extract
¾ cup of oat flour
1 teaspoon of baking soda
¼ teaspoon of salt
¼ cup of water or plant based milk
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1 cup of Once Again Crunchy Peanut Butter
Directions
In a large mixing bowl, cream together sugar, peanut butter, and vanilla.
Next, add oat flour, baking soda, salt, and last, the water. Mix well, and then using your hands, roll into small balls.
Place on baking sheet, and employing the back of a fork, flatten out each cookie. Bake in 350 degree oven for 10-15 minutes, or until edges are golden. This recipe will make 18-24 cookies, depending on size of each serving.
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