Before I began my "everything free" allergic life, I wasn't really one for nuts. Passed around the table at a party or mixed in with other foods, I would take a sample, but I've always been more of a sweet than a salty girl.
Now that I have taken so many other things out of my life, I have reacquainted myself with nuts. They make the base of so many vegan recipes, at first it was more about necessity than choice. Now, while I still won't say I'm a complete convert, I keep several types of nut butters in my fridge.
These cookies were developed after I tried to make the recipe on the back of the Kraft PB jar. Not having my own copy of the recipe, I relied on a friend who forgot to mention one of the three ingredients - eggs, and my first try was a failure. Fortunately, I only baked one batch and was able to salvage the remaining dough. These cookies are soft and not too crumbly.
I often make these with chocolate chips as well; just add in a cup or so at the end.
Makes about 24 cookies
COOKIE INGREDIENTS:
1/2 cup coconut oil, melted and a little bit cool
3/4 cup natural peanut butter
1 1/2 cups brown sugar
2 tbs corn syrup
1 tsp vanilla extract
1 egg replacement
2 cups wheat free flour blend
1 tsp xantham gum
1 tsp baking soda
4 tbs soy or rice milk
COOKIE DIRECTIONS:
In a mixer, blend coconut oil, peanut butter, sugar, corn syrup and vanilla until smooth. Sift in the flour, xantham gum, baking soda, and a pinch of salt if you would like. Mix this in on a low speed. Add your egg replacement and soy milk to combine. Place the dough in the bowl in the freezer for 1 hour. Remove dough from freezer and shape 1 heaping tbs into a ball. Place on your greased cookie sheet and flatten the ball with a spatula. Then make the characteristic fork marks, so as to avoid confusion. Bake at 350 degrees for 5 to 7 minutes and allow to cool on a rack.
Keep in an airtight container for up to a week.
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