Peanut Butter and Chocolate Chip Cookies |Gluten Free Aussie Vegan
Now I have to admit, I don’t really have much of a sweet tooth. I crave savoury food more. So you’re likely to see more savoury recipes here in the Gluten Free Vegan kitchen.
Having said that, every now and then I’ll randomly get a craving and have to satisfy it. That happened the other day when I was making some lentil pancakes with lentil flour. While the pancakes were cooking I happened to glance on the back of the package and saw a recipe for Peanut Butter Chocolate Chip Cookies using Lentil Flour and Almond meal instead of normal flour and I was intrigued. I had to adapt the recipe slightly as it originally had egg & dairy butter in it…but once I used egg replacer and vegan butter it was good to go and tasted delicious.
So if you’re in the mood for some Peanut Butter Chocolate Chip cookies that are of course Vegan and Gluten free then give this recipe a try and share the recipe link with your friends. Thanks 🙂 happy cooking!
Recipe:
Peanut Butter and Chocolate Chip Cookies
Ingredients
- 125 gms Vegan butter cubed and softened
- 3/4 cup Caster Sugar
- 1 Egg Replacer – equivalent to 1 egg. I use Orgran Egg Replacer
- 1/4 cup Crunchy or smooth Peanut Butter (Crunch will just give extra texture)
- 1 tsp Vanilla Extract
- 1 1/2 Cups Red Lentil Flour
- 1/2 Cup Almond Meal
- 2 Tbsp Cocoa (You’ll have to look at ingredients as many have milk.)
- 1/4 tsp Bi-Carb Soda
- 1/4 Cup Vegan Chocolate bits (I use Sweet Williams Baking Choc Chips which I usually find at Coles)
Instructions
- Preheat oven to 180c (160c Fan Forced). Line 2 baking trays with baking paper;
- Add the butter and sugar to a mixing bowl and use beaters to beat them until pale and creamy (see above pic).
- Add in the egg replacer and mix till well combined. Then with a wooden spoon, fold in the peanut butter and vanilla extract.
- Then fold in the Lentil Flour, Almond Meal, Cocoa and Bi-Carb Soda. Finally, stir in the dairy free choc bits;
- Grab some of the cookie batter and start forming little balls and slightly flatten them and add to the baking tray, making sure to leave enough room for them to expand. (See above pic and *note below)
- Bake for 15-18 minutes and allow to cool slightly on the baking tray before transferring the cookies to a wire rack to cool completely. *See note
- Store in an airtight container for up to 1 week. (If you can manage not to eat them all before then.)
Notes
- I adapted this from a different recipe and the original. The original says it makes 24 cookies whilst I only made about 14 with mine but mine were pretty big size so I guess you could make up to 24 if you roll the balls small enough.
- Cooking time from original recipe said 18-20 minutes. I did mine for 18 and found they were more crunchy rather than chewy…although still totally delicious but I know a lot of people prefer a chewier, softer textured cookie, (I know I do) which is why I’ve suggested 15-18.
- Don’t be fooled into thinking the cookie isn’t cooked if the batter is still soft when you first bring it out of the oven. It will harden as it cools and will be the difference between a softer, chewy or harder, crunchy biscuit.
