February 11, 2012

No Bake Chocolate Peanut Cookies! GF/V

Super, ridiculously easy to make, awesomely delicious and totally flour free… FAVORITED!

Note: Make this for your your non vegan friends with milk choc chips! My dad took some non vegan ones to work and I hear they went down a treat!

NO BAKE CHOCOLATE PEANUT COOKIES

In a food processor, mix together 1/4 cup natural peanut butter, 2 tbsp peanuts (unsalted), 1/3 cup raisins, 1/2 tsp vanilla extract and 1 tbsp cocoa powder. The amount of chic chips you use is up to you, I used about 1/2 cup for this batch.

You may want to drizzle some agave nectar through the mix if you find that it’s a little dry. Some peanut butters are drier than others, so keep this in mind! You can add more chocolate if you wish, just keep an eye on your mixture’s moistness. If it’s too try, it won’t form well.

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Once the mixture is ready, roll into balls and flatten between your hands.

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Store in the fridge or serve immediately!

January 10, 2012

Flourless Peanut Butter Cookies ~V/GF~

Super quick to whip up and extra delicious, these cookies are moreish. Really. So bake a few batches and share them around, your friends will love you for it.

FLOURLESS PEANUT BUTTER COOKIES

Line two baking trays with baking paper and preheat your oven to 150 degrees celsius.

In a bowl, mix together 1 cup natural peanut butter (I prefer crunchy), 1/4 cup agave nectar, 1 tsp baking powder, 2 tbsp LSA mix (linseed, sunflower seed and almond meal mix), 1/4 cup sugar and 1 tsp vanilla extract.

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Combine well.

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Drop tablespoons of mixture onto prepared trays and flatten gently with your hand. These won’t spread a lot, so you can fit more on trays.

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Bake for 20 minutes or until slightly hardened and browned. The cookies will puff out a little, form crackles on the surface and smell lovely. Be sure to watch them so they don’t darken too much!

Let them cool on baking trays for about 5 minutes before transferring to wire racks.

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Store in airtight containers and ENJOY!

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