Chewy Nutty Almond cookies

In a previous post I mentioned that I had tried a cookie recipe from the Gluten Free Goddess. These cookies ended up tasting just like caramel! I had to freeze half the batch just to ensure that I wouldn't end up eating them all at once! This tactic didn't really work out because I ended up thawing out the cookies shortly after freezing them... at least I made a legitimate effort, right?
I made some modifications to the GFG recipe - using Honeyville's blanched almond flour instead of Bob's Red Mill. Sometimes I find the taste of sorghum flour a bit too strong so I used a mixture of sorghum flour AND brown rice flour, subbed canola oil for the olive oil, and used a flax "egg".

Mix dry ingredients together in large bowl:

• 1 cup Honeyville blanched almond flour
• 1/2 cup sorghum flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch
• 1.5 tsp. baking soda
• 1 tsp. sea salt (NOT kosher salt)
• 1.5 tsp. xanthan gum

Mix/"cream" these together in another bowl:

• 1 cup brown sugar (packed)
• 1/2 cup sucanat
• 1/3 cup canola oil (or light olive oil)
• 1 Tbsp. vanilla extract
• 1 Tbsp. agave nectar (or honey, maple syrup, etc.)
• 2 Tbsp. flax meal mixed with 6 Tbsp. water

1. Make flax "egg" and allow to sit for about 10 minutes, or until it starts to get gel-like. Then mix with other liquid ingredients. 
2. Add the dry ingredients mixture to the creamed sugar mix.
3. If too dry, add 1-2 Tbsp. almond milk, 1 Tbsp. at a time.
4. Stir until mix has a dough-like consistency.
5. Stir in, by hand, 1/2 cup chopped almonds (or pecans, hazelnuts, other favorite nut)
6. Cover bowl and chill the dough for 30 minutes in fridge.
7. Preheat oven to 350 degrees F (177 Celsius) and prepare baking sheet. Line sheet with parchment paper.
8. Scoop little balls of dough onto lined baking sheet, 2 inches apart, and press dough balls down just a bit to flatten.
9. Bake in preheated oven for about 18-19 minutes, until cookies are golden. I ended up slightly burning my first batch, and ended up being WAY TOO hard to eat after they cooled. Learn from my mistake ; )
10. Remove cookies with spatula, place on cooling rack. 

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:

Ingredients

• 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)
• I use Enjoy Life brand GF choco chips

L: liquid ingredients, melted together
R: dry ingredients

Directions

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.