This cookie recipe came from my friend Danielle. She has been making them for her family with gluten free oats, but was using eggs and butter. But she said they were so awesome that I had to take a stab at making them egg and dairy free.

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

So I took the base recipe and made some tweaks to make sure that they not only could be enjoyed by the family (due to dietary restrictions), but also so that the ingredients provided a texture and flavor that would be really close to a “regular cookie.”

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

I have to admit, I was stunned by the way they turned out. I know if you are allergic to peanuts (or nuts you could sub for them), than these are not relevant, but if you are not- they are stellar. They are crispy on the outside and chewy in the center and so, so moist, not a sandy crumb to be found! A few things that I think were crucial to getting these to the right place: pulsing the oats in the food processor. I can never find gluten free quick cook oats at my grocery store, so by breaking up the old fashioned variety, it really helps them to cook through and not have that raw oat flavor and chewiness that is not so great.

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

Because these have peanuts, I can’t send them to school with the kids, but they have been great afterschool snacks and weekend treats for Coco and Pete. I hope you like them!

 

Recipe: Peanut Butter Chocolate Power Cookies Gluten Free and Vegan

Ingredients

  • 1 ½ cups peanut butter
  • 2 cups sugar
  • 1 stick vegan butter, at room temp
  • 1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons hot water- let sit for 5 minutes until you have a jelly)
  • 1 mashed banana
  • 1 tablespoon vanilla
  • 4 ½ cups Gluten Free oats, pulsed in a food processor until half way ground up
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • ¾ cup unsweetened shredded coconut
  • ¾ cup roasted peanuts
  • 10 ounces chocolate chips

Instructions

  1. Preheat the oven to 350 degrees, and prepare two sheet pans with parchment paper or silpats.
  2. In the bowl of a standing mixer, beat together the peanut butter, sugar, vegan butter, mashed banana and vanilla until really well combined.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, mix well. Add the dry ingredients to the bowl and mix into the batter.
  4. Add the peanuts and the chocolate chips and mix to combine. Scoop the dough by large rounded spoonful (I used a 2 inch ice cream scoop).
  5. Bake the cookies for 10 minutes at 350 degrees (do not overbake!) and then let cool before removing from the sheet pan. Store in an airtight container for up to a week or freeze.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Print Recipe  
Categorized: Chocolate, Dessert, Recipe Index, Vegan
Tagged: , , ,

This cookie recipe came from my friend Danielle. She has been making them for her family with gluten free oats, but was using eggs and butter. But she said they were so awesome that I had to take a stab at making them egg and dairy free.

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

So I took the base recipe and made some tweaks to make sure that they not only could be enjoyed by the family (due to dietary restrictions), but also so that the ingredients provided a texture and flavor that would be really close to a “regular cookie.”

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

I have to admit, I was stunned by the way they turned out. I know if you are allergic to peanuts (or nuts you could sub for them), than these are not relevant, but if you are not- they are stellar. They are crispy on the outside and chewy in the center and so, so moist, not a sandy crumb to be found! A few things that I think were crucial to getting these to the right place: pulsing the oats in the food processor. I can never find gluten free quick cook oats at my grocery store, so by breaking up the old fashioned variety, it really helps them to cook through and not have that raw oat flavor and chewiness that is not so great.

Peanut Butter Chocolate Monster Power Cookies- gluten free and vegan

Because these have peanuts, I can’t send them to school with the kids, but they have been great afterschool snacks and weekend treats for Coco and Pete. I hope you like them!

 

Recipe: Peanut Butter Chocolate Power Cookies Gluten Free and Vegan

Ingredients

  • 1 ½ cups peanut butter
  • 2 cups sugar
  • 1 stick vegan butter, at room temp
  • 1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons hot water- let sit for 5 minutes until you have a jelly)
  • 1 mashed banana
  • 1 tablespoon vanilla
  • 4 ½ cups Gluten Free oats, pulsed in a food processor until half way ground up
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • ¾ cup unsweetened shredded coconut
  • ¾ cup roasted peanuts
  • 10 ounces chocolate chips

Instructions

  1. Preheat the oven to 350 degrees, and prepare two sheet pans with parchment paper or silpats.
  2. In the bowl of a standing mixer, beat together the peanut butter, sugar, vegan butter, mashed banana and vanilla until really well combined.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, mix well. Add the dry ingredients to the bowl and mix into the batter.
  4. Add the peanuts and the chocolate chips and mix to combine. Scoop the dough by large rounded spoonful (I used a 2 inch ice cream scoop).
  5. Bake the cookies for 10 minutes at 350 degrees (do not overbake!) and then let cool before removing from the sheet pan. Store in an airtight container for up to a week or freeze.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

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