How’s that for a title. Just dripping with SEO.
Anyway, last week I had cookies on the brain and spent some time sifting through internets looking for a recipe. I wanted peanut butter and chocolate, no eggs, no dairy, no gluten. Most recipes used dumb egg replacers, actual eggs or other undesirable too-exotic ingredients and things.
After much reading I tried this combo to a satisfyingly delicious result, fortunately it only made very few cookies because over the course of the week I ate all of them.
Notes on ingredients:
Flour: I used a store brand gluten free flour which is a combination of flours. I think seed based flours would hold up best rather than starchy ones in this recipe but hey, experiment away! I’d be curious to see what happened with rise flour for instance.
Peanut Butter: I love peanut butter with more salt than sugar, and my cookies turned out quite salty, because I added even more salt. This was delicious to me but be wary of this and consider adding no salt at all (if salt is listed before sugar in the ingredients of your peanut butter, you know it has more salt. If neither are listed, your peanut butter is healthier but probably less tasty!).
Oils and milk: coconut oil could be substituted for extra light olive or canola oil, and the milk could be swapped for anything or omitted completely, I just found it helped bind the ingredients.
Ingredients
- ½ cup desiccated coconut
- ½ cup gluten free flour
- ½ tsp baking powder
- 2 heaped tbsp peanut butter
- 1 tsp vanilla essence
- 2 tbsp coconut oil (slightly warmed but not melted)
- ¼ tsp salt
- 2 tbsp almond milk
- ½ cup brown sugar
- ½ cup dark (vegan) choc chips
Method
Preheat your oven to 170°C and grease or line an oven tray with baking paper.
Combine everything except the chocolate chips and mix well. When all the ingredients are evenly distributed, add the chocolate chips. I found the mixture didn’t stick together particularly awesomely.
Spoon balls of mixture out onto the tray and flatten, I made 9 medium sized cookies and they spread about 15-20% during baking.
Bake for 12-15 minutes or until the edges start to brown.
