Peanut Butter and Dark Chocolate Chip Cookies - Gluten free and Vegan


 Ok - to start with, yes, I am still doing my modified whole 30. I'm not sure what I should call this 'diet', though, since I am clearly not following the entire whole 30, and therefore not doing it at all:) If you follow the program, they are very quick to state that there are NO cheats, no mistakes, no slip-ups or ANY REASON to ever deviate from the plan. And that's all great and all... but when I did my first whole 30 I absolutely hated it.

For the most part, I have avoided sugar entirely, except for fruit. Over the weekend I attempted to make a 'no-sugar added, no gluten, no dairy' dessert, and it was a disaster. While they looked nice, everything else was lacking.

Tonight, after a healthy dinner of salad, smoked chicken, and roasted cauliflower, I really wanted to bake something. I sometimes miss baking more than actually eating the dessert, but I knew I would try whatever I made:) I flipped through my favourite Oh She Glows cookbook and came across this recipe for crispy peanut butter chocolate chip cookies - and I was sold. Poppy helped bake them with me, and then we eagerly waited until they were out of the oven and cool enough to eat.

While I'm hesitant to ever label a cookie a 'healthy cookie', these kind of come close. Yes, they contain sugar, but a whole lot less than a lot of cookies. Healthy or not - they are fantastic. I'm going to have to find some friends to dump them on tomorrow, otherwise I run a huge risk of eating them all.

Peanut Butter and Dark Chocolate Chip Cookies
adapted from oh she glows
makes about 20 cookies

1 tbsp ground flaxseed
1/4 cup coconut oil
1/4 cup natural peanut butter
1/2 cup brown sugar
1/4 cup sweetened coconut
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 cup of gluten-free rolled oats, blended into a flour
1 cup of almond meal
1/4 cup dark chocolate - I used a 90% cocoa chocolate bar, chopped, and some dark chocolate chips

1. preheat the oven to 350ºF. Line two baking sheets with parchment paper
2. mix together the flaxseed with 3 tbsp's of warm water - set aside for 5 minutes to thicken
3. in a stand mixer, mix together the coconut oil and peanut butter. Add sugar, coconut, flaxseed mixture, and vanilla - mix well. Add in the baking soda, baking powder, salt, oat flour, and almond meal - mix to combine. Stir in the chocolate chips.
4. roll the dough into 1-inch balls and place on a baking sheet spaced a couple inches apart.
5. bake for 12-14 minutes, until the bottoms are beginning to brown. Remove from oven and let cool on baking sheet for 5 minutes, before transferring to wire rack to cool completely.

*I ate one cookie warm with the kids, and one cookie fully cooled after they went to bed. They crisp up a lot once cool... so I would suggest trying to hold off eating until fully cool. The warm cookie crumbled and had a slightly granola-y texture.

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