Thursday, September 22, 2011

Peanut Butter Chocolate Cookies

After a damn-near 2-month absence from my blog, I present you with: more peanut butter awesome-ness! These cookies are seriously addictive! And I am seriously addicted to peanut butter. Sorry. Not really ; )

Based off a peanut butter ball recipe in the 30-Minute Vegan cookbook, which calls for spelt flour (which isn't really gluten free, right?), I subbed some oat flour and brown rice flour for the spelt. So, here we go:


  • 1.5 cups peanut butter
  • 3/4 cup pure maple syrup
  • 1.5 tsp. raw apple cider vinegar
  • 1 tsp. vanilla extract
  • 1/4 cup GF oat flour
  • 1/4 cup brown rice flour
  • 1/2 tsp. baking soda
  • 1/2 cup GF rolled oats
  • 1/2 cup vegan chocolate chips (NOT optional)
L: liquid ingredients, melted together
R: dry ingredients

Nom nom.

  1. Preheat oven to 350F. In a small saucepan, mix together the peanut butter, maple syrup, and apple cider vinegar. Place on stove over low heat until the peanut butter is melted and mix together. Add vanilla extract. Stir. Remove from heat.
  2. In a bowl, mix together the oat flour and brown rice flour along with the baking soda, GF oats, and chocolate chippies (if using).
  3. Combine the wet and dry ingredients.
  4. Line a baking sheet with parchment paper. Or lightly spray a nonstick aluminum baking sheet. Scoop out your desired amount of "dough" and form a small ball. 
  5. Place on cooking tray. Flatten the ball just a bit, because it will not melt down in the oven (according to the original recipe). 
  6. Bake for 8-10 minutes. I know that seems like such a short period of time. I thought the same thing but I took mine out around 10 minutes and they were ready. You may have to experiment a bit.
  7. Cool before eating. 

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