Wednesday, March 17, 2010

Vegan, Gluten-Free Peanut Butter Cookies (note: cooked)

Wet Ingredients:
2 tablespoons ground chia seeds
1/4 cup very hot water
1/4 cup unsweetened applesauce
1/4 cup grapeseed oil or melted coconut oil
3/4 cup coconut sugar or sucanat
1 cup creamy organic peanut butter
2 teaspoons vanilla

Dry Ingredients:
1 1/2 to 1 3/4 cups sorghum flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Place the ground chia seeds and hot water into a medium-sized mixing bowl; whisk together until stringy, about 30 seconds. Then add remaining wet ingredients. Using an electric mixer, beat until incorporated, about 60 seconds.

Add dry ingredients and beat again until the dough forms a ball. The dough is sticky and may ride up on the beaters. If this happens just turn them off and scrape down the dough then mix again. Use enough flour until the mixture holds together well.

Roll dough into balls, place onto an ungreased cookie sheet, and press down using the tines of a fork. Bake for 10 to 12 minutes. Cool on a wire rack. Source:

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