Adapted from one of my favorite vegan chefs/bloggers, Vegan Richa, this gluten free cookie uses whole ingredients such as peanut butter, oat flour, almond flour, and maple syrup. I've also added a secret ingredient that makes this cookie so chewy and flavorful inside--miso paste (made from fermented soybeans). The miso adds a salty umami to this cookie that is SO GOOD-please don't skip the miso in this recipe.
Makes 12-15 cookies
Ingredients
Wet
1/4 cup maple syrup
2 tbsp Golden Lakanto Monkfruit Sweetener (sub date or coconut sugar)
2 tbsp white mellow miso paste (I used this one)
3 tbsp peanut butter
1 tbsp soy milk (or other plant milk)
1 tsp vanilla extract
1/2 tsp cinnamon
Other
1/2 cup oat flour
1/4 cup almond flour
1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup rolled oats (gluten free if you are gluten intolerant)
1/4 cup dark vegan Lily's chocolate chips
Instructions:
Preheat oven to 375 degrees.
Whisk together the oat flour, almond flour, baking soda, baking powder, and the salt in a small bowl and set aside.
Process the wet ingredients in a Cuisinart/food processor until smooth.
Add in the dry ingredients, and process until combined, being careful not to over work the dough. Add the rolled oats and pulse/stir, followed by chocolate chips being careful not to over mix. If the mixture looks too dry, add another tbsp of plant milk.
Place dough in the fridge for at about 15 minutes. After chilling, scoop them out with a cookie scoop and place on a parchment lined baking tray. Flatten the balls into a cookie shape. (You may need to moisten fingers lightly so the dough doesn't stick to them.)
Bake for 10-12 minutes or until lightly browned. Cool on rack.
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