Archive for ‘Cookies’

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!

November 21, 2011

Peanut-Sunflower-Choc Cookies! <3 V/GF

I was reading a friend’s recipe for vegan peanut butter cookies and she had added sunflower seeds, which I thought sounded lovely. I made some changes to the recipe and was SO happy with the result!
These are very easy to make, the dough takes five minutes to mix up and bakes in about fifteen.

A must for cookie lovers 😉

PEANUT-SUNFLOWER-CHOC COOKIES

Preheat a fan forced oven to 180 degrees celcius and line two baking trays with baking paper.

In a large bowl, mix together all dry ingredients:
1 tsp baking powder
1 1/2 cups gluten free flour
3/4 cup raw sugar
3/4 cup sweet william chocolate chips (or other v/gf brand)
1/2 cup sunflower seeds

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Add all the wet ingredients:
2 tsp vanilla essence
2 tbsp soy milk
1/3 cup PLUS 4 tbsp oil (I used peanut oil but olive oil or canola oil should be fine)
3/4 cup natural peanut butter (I used smooth but I usually prefer crunchy)
2 tbsp golden syrup

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Mix to form a thick dough that holds easily. You may need to drizzle in a little extra oil, soy milk or flour if it’s too wet or dry (depending on which peanut butter you use depends on how much oil content the paste has and this effects your dough).

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Take heaped teaspoons of dough and roll into balls between your hands. Place on baking trays and flatten slightly. Space cookies at least an inch apart!

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Bake for ten to fifteen minutes, checking to make sure they don’t darken too much. You only want them to JUST brown.

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Let cool and firm up on the trays for five to ten minutes before transferring to wire racks to cool completely!

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