Vegan, Gluten Free Peanut Butter Surprise Chocolate Cookies!

Yep, Vegan, Gluten Free Peanut Butter Surprise Chocolate Cookies. Holy moly: what a mouthful (literally! bah!). I was inspired by Smitten Kitchen’s recent post about peanut butter balls delightfully hidden inside delicious chocolate cookies and decided that I needed to do a natural sugar, vegan, gluten-free version of these tasty morsels as soon as possible. I also happen to be enrolled in an amazingĀ gluten-free baking course that is teaching me how to *actually* be good at gluten free baking, so I used some of those tricks to help make these cookies.

So, before I get to the recipe, I have a lot to say about these gems. First, they are filling. I can’t remember the last time I made a batch of cookies and didn’t eat at least 2 immediately. I couldn’t do it with these guys. I’m gonna attribute that to the fibre in them. More on that in a minute. Second, eat them cold (I would argue that about most cookies though). That said, I know you’ll want to try them straight out of the oven. Sure, do it if you have to, but promise me that you won’t judge them until you’ve tried them cold. Bonus points for eating them frozen. Third, they are labour intensive. Please don’t let that stop you from making them. But, be forewarned that if you have little kids who are not interested in baking, who are demanding your attention, this might not be the recipe for you….until nap time.

As usual, a few notes about ingredients:

  • insert my usual peanut butter rant: use a brand with only salt and peanuts in it.
  • coconut palm sugar: it has trace minerals, has some fibre and isn’t quite as empty as white sugar. No, I wouldn’t call it a health food. But we are making cookies, right?
  • psyllium seed husks: we usually need an egg to bind gluten free cookies (or any cookies…) together. Since this is a vegan recipe, I used psyllium husks. They clump up in water, are FULL of fibre, and aren’t heat sensitive like chia and/or flax ‘eggs’.
  • brown rice flour: a gluten free baking staple
  • oat flour: made from ground oats šŸ™‚
  • arrowroot powder: helps to bind everything together and has a super mild flavour.
  • cocoa powder: to make them rich and chocolatey!
  • gf baking powder: yep, lots of baking powder has gluten in it. If you are trying to avoid gluten, make sure to get the gluten free version.

On to the recipe! Hope you love them <3.

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Vegan, Gluten Free Peanut Butter Surprise Cookies

These are just sensational. Really sensational cookies. 

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12

Ingredients

Peanut Butter Surprise!

  • 1/2 cup natural peanut butter
  • 1/3 cup coconut palm sugar
  • 1/4 tsp sea salt

Chocolate Cookies!

  • 1/2 cup coconut oil
  • 1/4 cup natural peanut butter
  • 3/4 cup coconut palm sugar
  • 1 tsp vanilla powder
  • 1 tbsp psyllium husk
  • 3/4 cup brown rice flour
  • 1/3 cup oat flour
  • 1/4 cup arrowroot powder
  • 2/3 cup cacao or cocoa powder
  • 2 tsp gluten free baking powder
  • 1/4 tsp salt
  • up to 1/3 cup warm water (1 tbsp at a time)
  • 1/4 cup chocolate sprinkles (for topping)

Instructions

Peanut Butter Surprise

  1. Mix all ingredients together until well incorporated. Spoon into tablespoon sized balls, place on a parchment lined baking sheet, and freeze until the cookie dough is ready.

Chocolate Cookies!

  1. Preheat your oven to 350 degrees. 

  2. Line a baking sheet with parchment paper.  

  3. Put the sprinkles in a separate bowl and keep them for later.

  4. Using a food processor fitted with the 's' blade (or by hand!), mix the coconut oil, peanut butter, palm sugar, and vanilla powder until uniform.

  5. In a separate bowl, mix the dry ingredients together, ensuring they are well blended. 

  6. Sift the dry ingredients into the food processor (make sure you sift!) and mix until a dough forms.

  7. If your dough is dry and crumbly (like mine was!), then add warm water, 1 tbsp at a time to the food processor until a soft dough forms. Do this quite carefully!

Assemble the cookies!

  1. Once you have a nice dough, put it in a bowl for easy access. Take one tablespoon at a time, flatten it in your palm and put a ball of peanut butter filling in the middle. Make another cookie disc and cover the top of the peanut butter ball. 

  2. Pinch the edges together to seal in the peanut butter. 

  3. Roll the cookie in the sprinkles. 

  4. Lay on the cookie sheet and flatten slightly.

  5. Bake for 9 minutes.

  6. Let sit on the pan for 10 minutes before moving them to a cooling rack.

  7. These cookies are DEFINITELY better when they are cool. In fact, I think they taste best straight out of the freezer. So freeze them fast so you can eat them sooner. 

 

 

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Chewy, Gluten Free Peanut Butter Chocolate Chip COOKIES!

I found my new cookie staple: chewy, gluten-free peanut butter chocolate chip cookies. Yes, I married everything great about all the cookies. No, I don’t feel bad about it. These gems are the perfect chewiness (is that a word!??!) and are completely satisfying. Plus, I didn’t even need my mixer to make them! It was simple enough to mix up by hand in about 5 minutes.

As usual, I keep the sugar to a minimum because that helps me stay emotionally stable and my hubs feels better without gluten, so we try and keep as many things around here as gluten-freeĀ  as possible.

Some notes on ingredients:

  • I used gluten free rolled oats, but use whatever works for your family.
  • Use Adam’s natural peanut butter. Public service announcement + helpful tip: please stop using peanut butter with sugar and trans-fats. If you love sweet peanut butter, sweeten your own with maple syrup!
  • Coconut palm sugarĀ is the perfect replacement for refined sugar. You can sub it 1:1 in any recipe. It adds a delightful caramel flavour, as well as minerals that you won’t find in refined sugar.
PB cookies 1

On to the recipe!

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Chewy Gluten Free Peanut Butter Chocolate Chip Cookies

The only cookie you'll always want to have on hand. 

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies

Ingredients

  • 1 cup old fashioned rolled oats
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp vanilla powder (use 1/2 tsp if using vanilla extract)
  • 1/4 tsp sea salt
  • 1 egg
  • 1/2 cup natural peanut butter
  • 2 tbsp honey
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 350

  2. Line a large baking pan with parchment paper

  3. Mix oats, palm sugar, baking powder, vanilla, and salt together in a large mixing bowl.

  4. In a smaller bowl, whisk together the egg, peanut butter, and honey.

  5. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the chocolate chips.

  6. Scoop into cookies and place on the baking sheet. Flatten them just a little with your hand or the spoon. 

  7. Bake for 8 minutes, or until they are just barely set.

  8. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.

  9. Enjoy!

Gluten-Free Butter Pecan Shortbread Cookies

Straight-up, these are chock-full of butter. And while I am definitely a proponent of using good quality fats (including butter) on a regular basis, this recipe is definitely for special occasions.

That said, these are awesome. They are the perfect holiday treat: buttery and sweet.. I used a simple gluten-free flour mix (that your friends won’t know is gluten free!), coconut palm sugar (which punctuates these tasty morsels with delightful caramel notes), and so much butter.

Make these for your next cookie exchange (I did!)!

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Gluten-Free Butter Pecan Shortbread Cookies

Sweet, buttery pecan shortbread cookies that are gluten-free and super tasty. 

Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 3/4 cups softened butter
  • 1 cup coconut palm sugar
  • 1/2 tsp vanilla powder
  • 2 cups tapioca flour
  • 1 1/2 cups brown rice flour
  • 1/4 tsp sea salt
  • 1 cup well-chopped pecans

Instructions

  1. Preheat oven to 350

  2. Line your largest baking sheet with parchment paper

  3. Using an electric mixer, beat the butter and palm sugar until they are fluffy and well combined.

  4. Add the vanilla powder

  5. On low speed, mix in the flours and sea salt and mix until a dough starts to form. Stop and scrape the sides as needed.

  6. Add the chopped pecans and mix until combined.

  7. Form the dough into a disc, wrap in plastic, and refrigerate until firm (about 30 mins).

  8. Roll onto a floured surface (I used more tapioca flour for rolling). Roll the dough about 1/2" thick.

  9. Cut into desired shapes and place on cookie sheet.

  10. Bake for 8 minutes, or until the edges just begin to brown. Allow the cookies to cool on the baking sheet for 2-3 minutes before placing on a cooling rack. 

  11. Store cool cookies in a glass container. They are best when eaten within 2-3 days.

Irresistible Banana Bread Cookies

I’ve been trying to find healthy’ish cookie recipes that double as quick breakfasts. As a nursing mama with a busy toddler and a hungry baby, I need quick, delicious food on hand to stop me from grabbing just coffee for breakfast (or chocolate treats in the middle of the day). These irresistible banana bread cookies are the answer. They are enough like muffins that you can eat them for breakfast, but shaped like cookies so they seem like a treat! They are gluten-free and nearly refined sugar free (except for the chocolate chips, which you could technically leave out, but you definitely shouldn’t). Hope you like them as much as I do!

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Irresistible Banana Bread Cookies

Delicious chocolate chip - banana bread cookies that taste like cookies but eat like a muffin, so they are totally acceptable for breakfast. 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 1/2 cups super ripe bananas (mashed)
  • 8 eggs
  • 1/2 cup coconut oil (melted)
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. In a large bowl, whisk bananas, eggs, oil, maple syrup, and vanilla together

  4. Add coconut flour (sifted if yours is lumpy), baking powder, salt, and cinnamon. Stir together until flour is mixed in.

  5. Add chocolate chips. Stir until combined.

  6. Using two spoons, spoon the wet dough onto the cookie sheet. 

  7. Bake for 16-18 minutes, or until just beginning to brown.

  8. Cool on a rack for 5 minutes before devouring!