These chocolate chip cookies are "triple threats" in two ways. Firstly, they are vegan, gluten-free, and free of refined sugar (depending on the type of chocolate chip you use). And, secondly, they contain peanut butter, chocolate, and oatmeal. YOWZA! So, they're like double triple threats!
I adapted these from the New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts cookbook. The only thing I did different from the recipe was that I used maple syrup* instead of brown sweetener and I adjusted my cooking time to a couple of minutes less than the author's suggestion. My first batch was a little dark, and I tend to like 'em kinda smushy.
1 1/4 cups gluten-free all purpose flour
4 teaspoons flaxseed meal
1 cup gluten-free rolled oats or quinoa flakes
1 cup brown sweetener (*I used 3/4 cup of maple syrup)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xantham or guar gum (I used xantham)
1 teaspoon vanilla extract
1/4 cup oil (I used canola)
1/2 cup liquid sweetener (I used agave nectar)
3/4 cup chunky peanut butter (always use the natural stuff)
1 bag vegan chocolate chips (grain-sweetened if avoiding sugar, fair-trade always)
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl, stirring well to incorporate everything together.
- Drop the dough onto a greased cookie sheet.
- Bake 6 minutes (I baked for 5 minutes), rotate pans, and bake another 4-6 minutes (I stopped at 4 minutes), until they are just becoming crisp around the edges.
- Makes two dozen cookies.