Happy Monday! Are you all working and back to normal? Or maybe taking a much needed day off? I wish I was, but it is back to the grind today. Hope you all had a great weekend- I didn’t get to Staurday Stuff this weekend, because I was actually busy enjoying myself! After all of my we-can-never-get-a-babysitter-EVER-on-Valentines-Day stuff last week, my saint of a mother-in-law called on Friday and offered to take the girls over night. Um, I think it’s pretty obvious that we were like “YES!!!!”

Gluten Free Vegan Peanut Butter Cookies

But honestly, we were so tired that we went to the movies at 3, dinner at 5 and were passed out cold at 8:20. I am not sure if we are funny or sad!? Maybe both…

Gluten Free Vegan Peanut Butter Cookies

And Sunday was a working day for me and my honey, so my niece kept the girls busy all afternoon. I felt bad that I hadn’t seen them much, so when they got back we baked cookies together. I made a few different kinds and this was one of them. Good Old fashioned Peanut Butter Cookies-only, they are gluten free and vegan!! (and I happened to make them with beet sugar.) They still have that great crackly sugary crispy outside and a soft chew to the inside and are packed with peanut butter flavor. Totally delicious. I ate 5 so I should know.

Recipe: Peanut Butter Cookies- Gluten Free and Vegan

Ingredients

  • 1 tablespoon chia seeds
  • 3 tablespoons hot water
  • ½ cup vegan butter
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter
  • 1 ½ cups gluten free all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup sugar

Instructions

  1. Preheat the oven to 375 degrees and prepare two sheetpans with silpats or parchment paper.
  2. In a small bowl, combine the chia seeds and the hot water. Let sit for at least 10 minutes while the chia seeds thicken into a gel.
  3. In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the peanut butter and the chis egg and beat until fluffy.
  4. In a separate bowl, combine the dry ingredients and then add them to the mixer. Beat until you have a creamy dough.
  5. Scoop the cookie dough by the spoonful into the sugar. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread) and bake the cookies at 375 for 8 minutes. Let sit to cool for a few minutes before removing them from the pan.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

 

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Categorized: Dessert, Recipe Index, Vegan
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Happy Monday! Are you all working and back to normal? Or maybe taking a much needed day off? I wish I was, but it is back to the grind today. Hope you all had a great weekend- I didn’t get to Staurday Stuff this weekend, because I was actually busy enjoying myself! After all of my we-can-never-get-a-babysitter-EVER-on-Valentines-Day stuff last week, my saint of a mother-in-law called on Friday and offered to take the girls over night. Um, I think it’s pretty obvious that we were like “YES!!!!”

Gluten Free Vegan Peanut Butter Cookies

But honestly, we were so tired that we went to the movies at 3, dinner at 5 and were passed out cold at 8:20. I am not sure if we are funny or sad!? Maybe both…

Gluten Free Vegan Peanut Butter Cookies

And Sunday was a working day for me and my honey, so my niece kept the girls busy all afternoon. I felt bad that I hadn’t seen them much, so when they got back we baked cookies together. I made a few different kinds and this was one of them. Good Old fashioned Peanut Butter Cookies-only, they are gluten free and vegan!! (and I happened to make them with beet sugar.) They still have that great crackly sugary crispy outside and a soft chew to the inside and are packed with peanut butter flavor. Totally delicious. I ate 5 so I should know.

Recipe: Peanut Butter Cookies- Gluten Free and Vegan

Ingredients

  • 1 tablespoon chia seeds
  • 3 tablespoons hot water
  • ½ cup vegan butter
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup peanut butter
  • 1 ½ cups gluten free all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup sugar

Instructions

  1. Preheat the oven to 375 degrees and prepare two sheetpans with silpats or parchment paper.
  2. In a small bowl, combine the chia seeds and the hot water. Let sit for at least 10 minutes while the chia seeds thicken into a gel.
  3. In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the peanut butter and the chis egg and beat until fluffy.
  4. In a separate bowl, combine the dry ingredients and then add them to the mixer. Beat until you have a creamy dough.
  5. Scoop the cookie dough by the spoonful into the sugar. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread) and bake the cookies at 375 for 8 minutes. Let sit to cool for a few minutes before removing them from the pan.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

 

Recipe by Heather Christo (http://heatherchristo.com)