chocolate chip peanut butter cookies (vegan + gluten free)

chocolate chip peanut butter cookies

it being the day after
the Biggest Eating weekend
Of The Year
i’m sharing cookies.
i know.
my bad.
just kidding.
i’m not sorry.
because these are good.
i know for a fact
that most of you are going
to be on a Baking Cookie Binge
in the next week or so,
rushing to the post office to
send them off
or sharing them in
some cookie exchange thing
which is all fine and shit,
but after all that toiling
you usually end up with nothing
(or some random people’s cookies)
(not a euphemism for anything dirty)
(get your head out of the gutter)
fear not,
these particular cookies?
they won’t ship —
they’re too delicate.
that’s not a bad thing.

chocolate chip peanut butter cookies

chocolate chip peanut butter cookies (vegan + gluten free)
adapted from the bojon gourmet

note: as i said, my version came out soft & delicate, and i thought they’d firm up but they never did. they were almost cakey and very rich. alanna’s original recipe calls for the use of 1/2 cup of rolled oats and 1/2 cup quick oats (instead of the full cup of rolled oats i used), the latter ingredient absorbing a lot of the moisture.

1/2 cup sweet rice flour (mochiko) (truth be told, i had just barely 1/2 cup, so i supplemented with regular rice flour)
1/2 cup buckwheat flour
1 cup old-fashioned rolled oats
1 tsp baking soda
1/2 tsp fine sea salt
1 cup smooth, unsalted peanut butter
3/4 cup plus 2 TBL agave (truth be told, i may have been shy with agave, and i supplemented with honey)
6 TBL melted but cool coconut oil
1 1/2 cups chocolate chunks, i use Enjoy Life
kosher salt for topping, optional

preheat oven o 375ºF.

line two or three cookie sheets with parchment paper.

in bowl, whisk all the dry ingredients together.

in another, larger, bowl, stir together the wet ingredients. add in the dry ingredients and stir until combined, last adding in the chocolate.

using an ice cream scooper (mine is just shy of 1 TBL worth), form cookie doughs and place onto prepared cookie sheets. place about 2″ apart, they will spread some. top with salt & a few chocolate chunks.

bake for total of 10 minutes, around the 5 minute mark rotate pans.

cool completely, store in air tight container. they lasted a week at room temp in their containers.

(keep in mind, these do not have eggs or anything traditionally perishable)


chocolate chip peanut butter cookies

10 thoughts on “chocolate chip peanut butter cookies (vegan + gluten free)

  1. I am totally making these…never one to miss a mochiko based cookie! I’m not into cookie swaps. You end up eating a lot crazy looking cookies for no good reason. Excited to try buckwheat flour…will report back! 🙂

    1. bonnie, please do let me know how it turns out for you! i really enjoyed these cookies, they made for the best snack with tea in the PM or coffee in the AM…

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