Sometimes baking feels like therapy to me. There is just something calming about it that clears my mind and helps me to relax. Today I was in desperate need for some therapy after getting some disappointing news. I thought a new cookie recipe could be just the thing I needed to help take things off of my mind. My daughter must have also sensed that I was a little sad today because she has been the sweetest little angel all day. She was more than willing to help me make some cookies today and we decided to make some peanut butter cookies.
I’ve tried one other peanut butter cookie recipe since I’ve had food allergies and it did not turn out well at all. It was one of those recipes that advertises “Only 3 Ingredients” which is usually great, but in this case the recipe was in desperate need of something else. So I decided to look up recipes for traditional peanut butter cookies to see if I could come up with an allergy friendly version of my own. To my surprise, the traditional recipes were pretty simple. I also had easy substitutes for all of the traditional ingredients that I’m allergic to. Yay!
So I got out my stand mixer, ingredients, and set my daughter on the counter next to me to help me cook. We love peanut butter so of course after we measured it out for the recipe we had to lick the spoon and measuring cup clean! I didn’t like how much refined sugar the traditional recipes called for so instead of brown sugar we used coconut sugar. Instead of white sugar, we used half the amount of maple syrup. Our cookies turned out a little darker brown than traditional peanut butter cookies because of this, but they we’re still perfectly sweet. I also used a flax egg instead of a regular egg since I’m allergic. For the flour substitute, I used my favorite gluten free flour for cookies, Better Batter.
Since this peanut butter cookie dough is vegan, my daughter and I helped ourselves to a spoonful of cookie dough before putting them on the pan. The dough tasted delicious raw so I knew that we were probably going to have some really yummy cookies once they finished baking. Another awesome thing about these peanut butter cookies is that they only take 10 minutes to bake. Once they are completely cooled, they firm up a bit and are soft and delicious.
I was so happy with how these peanut butter cookies turned out and it completely took my mind off of things for quite a while. My daughter loves them too and we had a hard time not eating them all before I got a chance to take pictures to show you guys. I hope you are having a wonderful day and love these cookies just as much as my daughter and I did!
- 1 tbsp flax meal
- 3 tbsp warm water
- 3/4 cup peanut butter
- 1/2 cup vegan butter softened (I use "Earth Balance Vegan Buttery Sticks")
- 1/2 cup coconut sugar
- 2 tsp vanilla
- 1 cup gluten free all purpose flour (I use "Better Batter")
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 350°F.
- In a small bowl, stir together the flax meal and warm water and set aside to firm up.
- In a large bowl, cream together peanut butter, vegan butter, and coconut sugar. Beat until smooth. This is easiest using a stand or hand mixer, but I have also done this by hand with no problem at all.
- Stir the flax mixture again and add it and the vanilla to the large bowl. Mix until combined.
- In a small bowl, mix flour, baking soda, and salt together.
- Add the dry ingredients to the liquid ingredients and beat until a dough is formed.
- Use a cookie dough scoop to form 1 inch balls and place onto a cookie sheet.
- Use a fork to gently press down on the cookies twice to make a checkered pattern.
- Bake in the oven for 10-12 minutes.
- Allow the cookies to cool a bit and then transfer to a cooking rack to cool completely. The cookies will firm up more during the cool down process.
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