• Ashley McGuirk

Vegan & GF Peanut butter, Chocolate Chip, Coconut Cookies


Chocolate chip cookies have always been one of my weaknesses as far as sweets go.

Everything about them makes me feel so cozy inside! I love the entire process of mixing the dough and baking them in large quantities to share with friends and family. AND I can't deny the lovely way it makes my home smell.

This month I wanted to be able to make a vegan and gluten free version for my fellow yogis in teacher training. However, I’ve made so many batches of chocolate chip cookies this past month (due to the holidays) that I wanted to switch it up a bit. Two ingredients I love just as much as chocolate chip cookies are peanut butter and coconut, so I thought why not combine the three? It sounded like an amazing idea in my mind.

My main concern about adding oats, peanut butter, and gluten free flour together was they would end up too dry and crumbly. So I experimented a bit and found a good ratio to keep these little delights thick and moist.

All in all, they turned out wonderful! Give this recipe a try and let me know what you think! Until next time, #staysweet.


Ingredients:

1 cup gluten free oats (rolled oats or quick cooking oats are fine)

1 cup gluten free all-purpose flour (I used bobs Red Mill)

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ tsp salt

½ cup organic coconut palm sugar

4 Tbs maple syrup

2 flax eggs (One egg= 1 Tbs ground flax seed whisked with 3 Tbs of warm water-let sit 7 min)

1/3 cup coconut oil (melted)

1 ½ tsp pure vanilla extract

1/3 cup unsweetened shredded coconut

1 packet of vegan dark chocolate chips (I used enjoy life)

Directions:

  • Preheat oven to 350 degrees Fahrenheit

  • Line a large cookie sheet with parchment paper.

Pour ground flax seed in a bowl and whisk with warm water-set aside for 5-10 minutes. Combine all dry ingredients in a medium bowl and whisk until well blended- set aside. Next, combine coconut sugar, maple syrup, coconut oil and vanilla extract. Use a mixer and let blend for 1-2 minutes until mixture looks smooth and creamy. Add in flax eggs and let stir for another minute until all ingredients look well combined. Using a ½ cup, scoop dry mixture into wet mixture one ½ cup at a time letting the dry mixture thicken the wet mixture. After the wet and dry mixtures are thoroughly combined fold in the shredded coconut and chocolate chips.

With a tablespoon scoop out cookie dough and mold into a ball like shape. Place on cookie sheet a few inches from each ball and bake for 7-9 minutes or until the top of the cookies look golden brown. Let cookies cool on pan for 5 minutes before transferring to a cooling rack.