Monday, May 18, 2015

Recipe Makeover: Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Can you improve upon perfection?

Sometimes, you can.

I'm not talking about, say, trying to improve the greatest song ever written and performed (which, by the way, is Maxine Nightingale's "Right Back Where We Started From" -- this is not a debate). Some perfection can't be outdone.

But, let's say you have a perfect cookie recipe. The kids love it, the hubby loves it, it's a hit at classroom parties, and everyone in the world look forward to indulging in your amazing, can't-be-beat creation during the holidays.

Can you improve that?

Well, sure, if you can make it gluten-free, without sacrificing any of the flavor, texture, or awesomeness!

I made over my well-tested and well-loved Peanut Butter Oatmeal Chocolate Chip Cookie recipe, and dare I say it's even better without the gluten?

Here's the new version:

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

1 c. sweet rice flour
1/2 c. oatmeal, blended into a fine flour in a blender or food processor
1 c. oatmeal
1 t. sea salt
1 t. baking soda

1/2 c. cane juice crystals or natural sugar
1/2 c. dairy-free stick margarine
1/2 c. creamy or chunky peanut butter
1 t. vanilla extract
1 T. powdered egg replacer (such as Ener-G Foods egg replacer), prepared with 4 T. warm water
1 package dairy-free chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, combine rice flour, oat flour, oats, salt and baking soda.

In a large bowl, cream together the cane juice crystals or sugar, margarine, peanut butter, vanilla extract, and prepared "egg."

Add oat and flour mixture to creamed peanut butter mixture in large bowl and stir until well-combined.

Add chocolate chips and mix until evenly distributed.

Drop dough by tablespoons about two inches apart on a parchment paper-lined baking sheet.

Bake for approximately 12 minutes, and allow to rest on sheet for about two minutes before transferring to cooling rack.

Makes about four dozen cookies.


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