At work, we had a cookie exchange! I signed up to bring some, and while it was risky, I decided to try a new recipe for the holiday fun. Since there are others at work with food allergies and I have issues with dairy, I made a vegan and gluten-free peanut butter cookie. It was a hit with everyone.
I found my recipe on Full of Beans. This was my first time making a flax egg, so I wasn’t sure how it would turn out. I also made my own oat flour. This cookie tasted delicious, and was super filling. Aside from having a decent amount of sugar, it was also pretty healthy. I’ll definitely be making these again, any time of year.
- 2 cups creamy peanut butter
- 1 cup packed light brown sugar* (see notes)
- 1 cup granulated sugar* (see notes)
- 2 flax eggs
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup gluten free oat flour or oatmeal ground to flour (easy in a dry blender)
- Start by preparing 2 flax eggs (each egg = 1 Tbs very finely ground flax meal and 3 Tbs water, mixed thoroughly and chilled in fridge for at least 30 minutes)
- Heat oven to 350°F
- Combine all ingredients
- Oil or line with parchment paper 2 cookie sheets
- Shape the dough into balls (~1 lg Tbs)
- Flatten slightly with crossed tines of a fork
- Bake 12-14 minutes
- Let cool slightly on cookie sheets
- Carefully remove to a cooling rack. They will be a bit fragile until cool.
10. Serve them to anyone! Even the biggest cookie lovers will enjoy these tasty vegan, gluten-free peanut butter cookies. My coworkers loved them, my boyfriend loved them. I’m pretty sure if I hadn’t told anyone that they were allergy-friendly and plant-based, nobody would’ve known the difference. 🙂
What are your favorite cookies to make at Christmastime? Let me know in the comments!