Tuesday, January 31, 2017
Soft and Chewy, Gluten Free Peanut Butter Chocolate Chip Cookies
So, these cookies are also vegan and refined sugar free but I thought the title was already a little lengthy. Anywho, these are my current favorite cookies to bake. They. Are. So. Good. I often (like, always) find myself in dire need of a sweet and salty fix. The ultimate sweet and salty combo being, of course, peanut butter and chocolate. I am also somewhat (completely) interested (obsessed) with using oat flour in my goodie recipes. I have also completely stopped using refined white sugar and switched to coconut, which adds Ah-maz-ing flavor, in my expert opinion. The one thing I have never, EVER tried in a cookie recipe is adding milk. Spoiler alert! It's awesome! That one little addition keeps the oat flour from making the cookies too dry and crumbly. Well, yes, a dry and crumbly cookie is still a cookie, but nothing beats a soft, chewy chipper in my book.
Soft and Chewy, Vegan, Gluten, Refined Sugar Free Peanut Butter Chocolate Chip Cookies (phew!)
Adapted from Coco Bakes Peanut Butter Cookies
1 cup chunky natural unsalted peanut butter
1 cup coconut sugar
2/3 cup oat flour
1 tsp baking soda
1/2 tsp Himalayan Pink Sea Salt
1/4 cup chocolate hemp milk
1/4 cup chopped dark chocolate (or more if you like a higher chocolate to dough ratio)
Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment or a silpat mat. Using an electric mixer, whisk the peanut butter, sugar and Himalayan sea salt until creamy. In a separate bowl, mix together the oat flour and baking soda. Add into the peanut butter, sugar, salt mixture. Whisk in the hemp milk, and then the chocolate chunks. Use a tablespoon to scoop out dough and form balls. Flatten them a bit on the cookie sheet and bake for 9-10 minutes. Remove from the oven and transfer them to a fresh piece of parchment paper to cool (I would usually use a cooling rack, but these cookies are very soft when hot. Cooling them on a flat surface works best... if they last that long).