I'm so excited because I figured out a vegan and gluten free chocolate chip cookie recipe that I wouldn't only make for little Sean... I'd make these for anyone, anytime. They are scrumptious!
Peanut Butter Oatmeal Chocolate Chip Cookies
(Vegan and Gluten Free)
Ingredients
1/2 cup peanut butter (salted creamy Adams)
1/2 cup peanut butter (salted creamy Adams)
½ cup Spectrum shortening with smidgen of Earth Balance
1/2 cup sugar
1/2 cup packed brown sugar
2 single serve cups unsweetened applesauce (or ¾ cup)
1 teaspoon vanilla
1 cup oat flour
1/2 cup sugar
1/2 cup packed brown sugar
2 single serve cups unsweetened applesauce (or ¾ cup)
1 teaspoon vanilla
1 cup oat flour
1 cup almond meal
1 cup old-fashioned oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (more or less to taste)
Method
Cream together the shortening, Earth Balance, peanut butter, and sugars. Add the applesauce and vanilla, and beat until fluffy. In a separate bowl sift together the flour and almond meal, baking soda, and salt. Combine with the oatmeal. Mix the flour mixture into the liquid mixture about 1/2 cup at a time. Stir in the chocolate chips. Cover and chill in the refrigerator for a couple hours.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper (or use baking spray). Drop spoons of the cookie dough onto the sheet, about 2 inches apart. Bake for 12 minutes, transfer to a wire rack to cool, and eat! Makes roughly three dozen cookies.
1 cup old-fashioned oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (more or less to taste)
Method
Cream together the shortening, Earth Balance, peanut butter, and sugars. Add the applesauce and vanilla, and beat until fluffy. In a separate bowl sift together the flour and almond meal, baking soda, and salt. Combine with the oatmeal. Mix the flour mixture into the liquid mixture about 1/2 cup at a time. Stir in the chocolate chips. Cover and chill in the refrigerator for a couple hours.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper (or use baking spray). Drop spoons of the cookie dough onto the sheet, about 2 inches apart. Bake for 12 minutes, transfer to a wire rack to cool, and eat! Makes roughly three dozen cookies.
