Some days, you just need cookies. The past few days have been those kind of days. ;) These babies are delicious. Gooey, rich, awesomeness. They are also gluten-free, require no crazy flours or gums to be gluten free, and as far as cookies go, aren't too bad for ya either. I subbed part of the sugar with maple syrup, used natural, un-sweetened peanut butter, and added some ground flax. Overall, these are great and feel super indulgent without being too hard on your health.
I know not everyone has flax seed/ground flax. That's fine; but it will mean you have to use half an egg (or double the recipe!). Want to make these vegan? No problem, you can use a flax or chia seed egg in place of the eggs in the recipe (I opted to use a combo of the two). If you want to use the flax or chia egg, mix 1 Tbs of either ground flax of chia seed with 3 Tbs water; let the mixture sit until the it thickens into a bit of a gel. For this recipe, I used one whole egg and then "half" a flax egg for the half egg portion (1/2 Tbs flax, 1 1/2 Tbs water). If you use hot water for your mix, the gel will form quicker. :) This dough can also be easily portioned and frozen to bake up fresh later. Simply portion it out onto wax paper, freeze until firm, and then toss into a bag or container. Believe me, once you have these, you're going to want them to be "on hand" all the time!
Monstrously Good Cookies
adapted from Peas and Thank You
makes about 2 dozen smallish-cookies (I used a Tablespoon-sized scoop)
1/2 cup natural peanut butter (or other nut/seed butter)
2 Tbs butter, softened
1 1/2 eggs (I used 1 egg and 1/2 flax egg - remember, 1 Tbs ground flax to 3 Tbs hot water)
scant 1/2 cup sucanat (or cane sugar or brown sugar)
1/4 cup maple syrup (honey would probably work too, but I would use a bit less, as it's quite sweet)
2 tsp vanilla
1 cup oat flour (finely grind some oats in a food processor, blender, or, my personal fav, coffee grinder)
1/2 cup oats
3/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (I really like dark or bittersweet; helps balance the cookies and the darker the chocolate, the healthier it is!)
1/4 cup chocolate candies (I REALLY like the chocolate covered sesame seeds; adds fun colors to the cookies, a great crunch, and some more nutrition! You could easily use plain seeds like pumpkin or sesame too, but the colored coating makes them super fun.)
Preheat oven to 350* F. With your mixer, cream together the peanut/nut/seed butter, butter, "eggs", sugar/syrup, and vanilla. Dump in your oats, oat flour, baking soda, and salt. Mix well until thoroughly combined.
Fold in your chocolate chips and candies/seeds/special goodness. Scoop tablespoon-sized dough balls out onto a parchment-lined cookie sheet.
Bake for about 5-8 minutes. Keep a close eye on the first batch until you know how long they're going to take in your oven. As soon as the edges and bottoms start turning golden brown, remove the cookies from the oven and allow to rest on the pan for a minute or two before removing to a cooling rack. Eat. Immediately.
*Sorry there are no pictures of the finished cookies. I had every intention of taking one of them too. Our mouths and stomachs had other ideas. :) But, I'd love it if you took pictures of your finished products and uploaded them!
Monstrously Good Cookies
adapted from Peas and Thank You
makes about 2 dozen smallish-cookies (I used a Tablespoon-sized scoop)
1/2 cup natural peanut butter (or other nut/seed butter)
2 Tbs butter, softened
1 1/2 eggs (I used 1 egg and 1/2 flax egg - remember, 1 Tbs ground flax to 3 Tbs hot water)
scant 1/2 cup sucanat (or cane sugar or brown sugar)
1/4 cup maple syrup (honey would probably work too, but I would use a bit less, as it's quite sweet)
2 tsp vanilla
1 cup oat flour (finely grind some oats in a food processor, blender, or, my personal fav, coffee grinder)
1/2 cup oats
3/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (I really like dark or bittersweet; helps balance the cookies and the darker the chocolate, the healthier it is!)
1/4 cup chocolate candies (I REALLY like the chocolate covered sesame seeds; adds fun colors to the cookies, a great crunch, and some more nutrition! You could easily use plain seeds like pumpkin or sesame too, but the colored coating makes them super fun.)
Preheat oven to 350* F. With your mixer, cream together the peanut/nut/seed butter, butter, "eggs", sugar/syrup, and vanilla. Dump in your oats, oat flour, baking soda, and salt. Mix well until thoroughly combined.
Fold in your chocolate chips and candies/seeds/special goodness. Scoop tablespoon-sized dough balls out onto a parchment-lined cookie sheet.
Bake for about 5-8 minutes. Keep a close eye on the first batch until you know how long they're going to take in your oven. As soon as the edges and bottoms start turning golden brown, remove the cookies from the oven and allow to rest on the pan for a minute or two before removing to a cooling rack. Eat. Immediately.
*Sorry there are no pictures of the finished cookies. I had every intention of taking one of them too. Our mouths and stomachs had other ideas. :) But, I'd love it if you took pictures of your finished products and uploaded them!