Posts tagged ‘peanut butter chocolate chip cookies’

April 26, 2012

Grain-Free Peanut Butter Chocolate Chip Cookies

It’s Teacher Appreciation Day at my daughter’s school today, and ever since I found out her teacher is vegan I’ve wanted to whip up some tasty sweets for the fearless leader of her classroom. Now, I had the perfect excuse. In addition to the Grain- and Dairy-Free Breakfast Bars I wrote about in October, I decided to make these Grain-Free Peanut Butter Chocolate Chip Cookies. A cookie that’s sweet and savory—is there a better combination? Plus, I like that you get a nice punch of protein from the peanut butter, making it almost good for you. With the grain-free recipe, you lose the flour and pack in even more protein from almond and peanut flour.

I first made these cookies last week when I found the recipe on Elana’s Pantry. If you’re on a gluten- or grain-free diet, you should bookmark the site. Elana has come up with some amazing gluten-free recipes for baked goods. Almost always, they’re tasty and straightforward. Last time, I made the cookies with butter (even though Elana’s recipe is vegan and called for vegan palm oil shortening)and added the chocolate chips. The kids loved, loved it! And so did I. This time, I substituted coconut oil to make it vegan for S’s teacher. They’re just as scrumptious, and the kids couldn’t tell the difference. With just 1/4 cup honey, 2 TB of butter or coconut oil and gluten-free, I’ve decided they’re healthy enough to serve as a mid-day and after-school snack. After the kids descended on these cookies, I was afraid there wouldn’t be enough left for S’s teacher. Try them, try them and you will see!

** If your child has a peanut allergy, consider making these with almond butter or sunflower seed butter.

 

Grain-Free Peanut Butter Chocolate Chip Cookies (adapted from ElanasPantry.com’s Vegan Peanut Butter Cookies)

Makes 12 – 16 cookies.

Ingredients

1 cup blanched almond flour (or 1/2 cup peanut flour and 1/2 cup almond flour)

1/2 tsp sea salt

1/4 tsp baking soda

1/2 cup roasted peanut butter

1/4 cup honey or agave nectar

2 TB coconut oil or butter or palm oil shortening

1 tsp vanilla extract

1/3 cup chocolate chips

Preheat oven to 350 degrees.

In a small bowl, combine dry ingredients: almond/peanut flour, salt and baking soda.

In a medium bowl, mix together wet ingredients (peanut butter, honey, coconut oil and vanilla extract) with a hand blender.

Blend dry ingredient into wet until well combined.

Stir in chocolate chips.

Scoop dough 1 TB at a time onto a parchment-lined baking sheet.

Bake for 6 – 12 minutes until golden brown around the edges.

 

 

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