It’s Sunday morning, and I’m sitting at the dining room table with a cup of cocoa in my fluffy, pink, Toy Story dressing gown thinking about cookies. Yeah, that’s right. I’m wearing kids clothes. But in my defense, it was pink, half the price and it fits me perfectly – so why not?
I also managed to find a pair of pink slippers with cats’ faces on them. So naturally, I’m feeling pretty pleased with myself this morning.
Anyhoo. These vegan and gluten-free Peanut Butter and Chocolate Chip cookies are delicious! I’m feeling pretty smug about them too. I’ve chosen to make them a bit more dough-like and give them a slightly softer texture. The secret is the use of chickpea flour (you can also use soy flour too – but I would stay away from pea flour due to its aftertaste). The higher protein content helps retain some moisture – and also makes them filling!
Served fresh out of the oven with a glass of milk, cup of cocoa or coffee, these Peanut Butter and Chocolate Chip cookies will take you to your happy place 🙂
Peanut Butter and Chocolate Chip Cookies
Ingredients
- 60 grams dairy-free margarine (or 1/4 cup)
- 90 grams smooth, unflavoured peanut butter (or 1/4 cup)
- 3 tbsp low-GI sugar
- 3 tbsp sugar-free Maple Flavoured Syrup
- 1 flax-egg pre-prepared
- 1/2 cup chickpea flour
- 1/2 cup brown rice flour
- 1/4 cup soy or plant-based milk
- 1/2 cup chocolate chips (make sure they're dairy free)
Instructions
- Pre-heat the oven to 220°C/430°F and grease/line a baking tray.
- Combine the margarine and the peanut butter into a large bowl. Add in the sugar, and cream together until the ingredients have blended well and softened.
- Add in the syrup and mix together well. Then add in the prepared flax-egg and blend into the other ingredients.
- Sieve the chickpea flour and the brown rice flour into the mixture along with the chocolate chips and mix together. Add about a ¼ cup of soy or plant-based milk of choice and continue mixing until all the ingredients are well combined. You should now have the consistency of a nice cookie dough.
- Take a spoonful of the mixture and, using your hands, roll into a small ball before placing onto a clean-baking sheet/tray. Using your fingers (or fork if you prefer), press down and flatten into a biscuit shape. Continue until the rest of the mixture is used up.
- Bake the cookies in a hot oven for about 15 – 20 mins until lightly golden in colour.
- Once cooked, take out of the oven and allow to cool for about 15 mins before eating. Enjoy!
Notes
- I’ve tried to make this recipe slightly healthier where I can, by limiting how much sugar I use. As you can see, I’ve used low-GI sugar and I have also opted to use some sugar-free Maple Flavoured Syrup. You’re more than welcome to swap these for another type of sugar or syrup, however you may need to adjust the amount of granulated sugar to compensate for the extra sweetness. Just don’t adjust the amount of syrup – this is necessary!
- I managed to find some dairy-free, sugar-free chocolate chips for this recipe (score!). However, if you can’t find some store-bought dairy-free chocolate chips where you are, then I recommend buying some dairy-free dark chocolate and chopping up into pieces. This works a treat!