I always give credit when someone has a really good recipe and that’s why I have to spotlight one of my FAVORITE vegan bloggers, Rabbit and Wolves. Everything she makes has been absolutely fantastic, her pictures are beautiful, and she’s very knowledgeable on all things vegan. She has definitely followed her calling! Please check her out for further delicious, vegan recipes, as this recipe comes from her!
I have a few family members who are gluten free and bringing something they can eat to our family functions can be tricky, especially if it’s a dessert. Gluten free baking is a whole science I haven’t gotten into- special flours, xanthan gum, etc. When I found this recipe, I thought for sure it wouldn’t work. There’s NO FLOUR at all. How is that possible? I quickly found out it’s not only possible, it’s amazing! I now have a tried and true recipe to please even the pickiest gluten free eaters. This year, these were left out for Santa, and he approved, as well. See for yourself; you won’t be disappointed.
The “egg” in this recipe is a flax egg, which is made my whisking together water and ground flax meal, and letting it sit a few minutes. Super simple! Don’t be intimidated if you’ve never done this.
Recipe makes about 18 cookies
2 tablespoons flax meal
3 tablespoons water
1 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup cane sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoons salt
1/2 cup vegan chocolate chips (optional, if you just want plain peanut butter cookies.)
Preheat oven to 350F.
Whisk the ground flax meal and water together in a small bowl and let sit for 3 minutes.
In a large bowl, using a hand mixer, mix together the peanut butter, brown sugar, and cane sugar.
Add the flax egg, vanilla, baking powder, baking soda, and salt and mix well.
Add chocolate chips, if using. Sometimes I like to make half plain peanut butter cookies, so I will add a fourth of a cup LESS chocolate chips if doing this.
Use a tablespoon or cookie scoop to place them on a baking tray lined with parchment paper, or sprayed with non-stick cooking spray. Place them a few inches apart
Bake for 10-12 minutes. Let cool a few minutes on tray before transferring to cooling rack.