Peanut Butter Chocolate Oatmeal Cookies Recipe- Gluten Free, Vegan, Cane Sugar Free!
I've been trying to ween myself off of chocolate made with sugar - but it is so hard when that's all I can find in the store and I don't have time for baking desserts most days. So instead, I end up eating handfuls of chocolate chips - throughout the whole day.
Today I tried out a new chocolate source idea that randomly popped in my head. It was a quick and easy dessert recipe that was gluten free, sugar free (naturally sweetened with 100% maple syrup), dairy free and vegan. Yep, cookies made without milk, butter, flour, sugar, or eggs! The peanut butter and maple syrup served dual purposes, providing both flavor and binding action, while the gluten free oats gave them some substance. I can't believe how quick and easy these cookies were to make! And I can't believe how good they tasted with no sugar added and no butter or oil.
Gluten Free, Cane Sugar Free, Dairy Free Peanut Butter Chocolate Oatmeal Cookies Recipe
Ingredients
3/4 cup unsweetened cocoa
1 cup gluten free oats (make sure they are labelled certified gluten free - Bob's Red Mill makes GF Oats)
2 tbs natural organic peanut butter (use the kind that is just nuts - nothing added)
1/3 cup pure organic maple syrup
1 tsp cinnamon (optional)
dash of salt
Blend all of your somewhat healthy ingredients together with an electric mixer or food processor until it starts to roll up into a ball.
Roll the thick batter into 1 inch balls and flatten into cookies.
Place your surprisingly tasty gluten free, cane sugar free, egg free, dairy free cookies on a parchment lined baking sheet.
Bake at 350 degrees for abour 10 minutes.
Let cool on a cooling rack for a few minutes.
Try not to eat them all before dinner.
Notes:
This made about 12 cookies.
Try substituting almond butter, cashew butter, or sun butter for peanut free cookies.
You might also try honey or brown rice syrup instead of maple syrup to save some money!
These went super fast - so if you are a chocoholic like me, you might want to double the recipe :)
I saved half the batch in the freezer. Since none of the ingredients need to be cooked, they can be eaten raw or you can thaw and bake them another day.
Today I tried out a new chocolate source idea that randomly popped in my head. It was a quick and easy dessert recipe that was gluten free, sugar free (naturally sweetened with 100% maple syrup), dairy free and vegan. Yep, cookies made without milk, butter, flour, sugar, or eggs! The peanut butter and maple syrup served dual purposes, providing both flavor and binding action, while the gluten free oats gave them some substance. I can't believe how quick and easy these cookies were to make! And I can't believe how good they tasted with no sugar added and no butter or oil.
Gluten Free, Cane Sugar Free, Dairy Free Peanut Butter Chocolate Oatmeal Cookies Recipe
 |
| GF, Dairy Free, Vegan, Cane Sugar Free PB chocolate cookies |
3/4 cup unsweetened cocoa
1 cup gluten free oats (make sure they are labelled certified gluten free - Bob's Red Mill makes GF Oats)
2 tbs natural organic peanut butter (use the kind that is just nuts - nothing added)
1/3 cup pure organic maple syrup
1 tsp cinnamon (optional)
dash of salt
Blend all of your somewhat healthy ingredients together with an electric mixer or food processor until it starts to roll up into a ball.
Roll the thick batter into 1 inch balls and flatten into cookies.
Place your surprisingly tasty gluten free, cane sugar free, egg free, dairy free cookies on a parchment lined baking sheet.
Bake at 350 degrees for abour 10 minutes.
Let cool on a cooling rack for a few minutes.
Try not to eat them all before dinner.
Notes:
This made about 12 cookies.
Try substituting almond butter, cashew butter, or sun butter for peanut free cookies.
You might also try honey or brown rice syrup instead of maple syrup to save some money!
These went super fast - so if you are a chocoholic like me, you might want to double the recipe :)
I saved half the batch in the freezer. Since none of the ingredients need to be cooked, they can be eaten raw or you can thaw and bake them another day.
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