For the longest time I made breads, cookies, brownies, pizzas, anything you can think of making at home, I did. I cooked for everyone I knew and loved every second of it. Then, I became seriously ill and found out dairy was not my friend. To my dismay I had to give up the way I ate and cooked in search for foods that would heal my body. Now, almost 4 years later, I find myself able to cook those foods I loved to eat and cook, the only difference is getting more creative with the ingredients I use (it also helps there are great alternatives out there for folks like me). These cookies not only taste SUPER delicious, but are gluten free and VEGAN!! And if you are still eating meat and drinking cow’s milk, after eating these cookies you’ll be seriously considering veganism!
Vegan/ Gluten Free Peanut Butter Cookies
Prep time 30 minutes Bake time 12 minutes Yields 20 cookies
What you’ll need:
Large glass bowl
Hand mixer or stand mixer
2 cookie sheets
2 1/4 cup gluten free flour or ground quick oats (place 3 cups dry oatmeal into your Vitamix or other high powered blenders and set the variable speed to 6 for 1 minute)
2/3 cup organic sugar
1/2 cup coconut oil (slightly solid) or vegan butter
1/4 cup pumpkin puree
1/4 cup salted creamy peanut butter
3/4 tsp baking powder
1 pinch of sea salt
Optional: 20 peanut butter cups- There are several types, Justin’s brand does contain milk, but is gluten free. Cleo’s Peanut Butter Cups are vegan. The cookies taste delicious without the peanut butter cups..your choice. Personally, I did half with (non-vegan) milk chocolate kisses for those in my family who do eat/ drink dairy. The other half I did plain, for me!
What to do:
- Preheat the oven to 375 degrees
- Add softened butter or coconut oil to a large mixing bowl. Using hand mixer, beat until smooth, about 1 minute.
- Add sugar and beat until fluffy, about 1 minute.
- Add pumpkin puree, and again, beat until fluffy, about 1 minute.
- Add salted, creamy peanut butter, and beat for about 1 minute.
- Add salt and baking powder, mix in for 30 seconds-1 minute.
- Add the flour, 1/2 cup at a time, until the batter is stiff and difficult to mix. If, after putting all 2 1/4 cups of flour in, the batter is still sticky, add 1 tbsp of flour at a time until the desired consistency is reached. Place mixture in the refrigerator for 15 minutes.
- Using olive oil, grease the cookie sheets. Or, if you prefer, line the cookie sheets with parchment paper.
- After the 15 minutes is up, portion the cookies using a tablespoon scoop, patting down the tops as needed. If you choose to use the peanut butter cups or Hersey’s kisses now is the time to put them on.
- Place in the oven. Allow cookies to bake for 11-13 minutes or until edges are lightly browned. Once you pull them out of the over, allow to cool on the cookie sheet for 1-2 minutes. Then, transfer them to a cooling rack.
These lasted in my house for less than 24 hours. So eat ’em while they’re hot!
Happy Holidays to all!