Gluten-free vegan three-ingredient peanut butter cookies

18 Jul

I had a gluten-free friend visiting Chicago for a few days last week, and my roommate actually went vegan (vs. her vegetarian/sort of veganism before).  I also came home from a two week trip to France and was itching to bake, but had very few things in the pantry.  BUT I did have these things:

  • Peanut butter (I love the natural Jif stuff, but you can use whatever you want, chunky or smooth)
  • White sugar
  • Flaxseed (You can also use an egg if you aren’t vegan)
These cookies won't make you slim, but the photo is real shady

These cookies won’t make you slim, but the photo is real shady

The recipe for this is just about the easiest.  It’s one of very very few recipes that I’ve completely memorized, and it takes maybe 5 minutes to put together.  That’s a lie because it takes a few minutes for the flax gel to set, but if you have an egg it takes 5 minutes, with flaxseed maybe 7.

So mix your flaxseed gel, 1 TB flaxseed to 2 TB warm water, and let it sit.

I'm running out of puns.  I need to start being systematic and stop being so FLAXadaisical about these captions

I’m running out of puns. I need to start being systematic and stop being so FLAXadaisical about these captions

Then mix your peanut butter, sugar, and flaxseed in a bowl.

These cookies will be really POURtable

These cookies will be really POURtable

A one-bowl recipe?  Sign me up!  (I realize I used two bowls but you don’t need to).

I wish I could have Anthony Ray over to help me back sometime.  Then his stage name would make even more sense.

I wish I could have Anthony Ray over to help me back sometime. Then his stage name would make even more sense.

Scoop by tablespoons onto your silpat (I love these!), and flatten them with a fork to get that peanut-butter cookie-criss cross shape.  Sprinkle with extra sugar, and/or if you want, press a chocolate chip into the top (still with the non-vegan chocolate chips so roommate didn’t eat those).

Baking is so, so baller.

Baking is so, so baller.

These cookies definitely make a good imPRESSion

These cookies definitely make a good imPRESSion

Bake at 350 for however long you want, until it smells good.  My first batch were in for 8 minutes, and then I started washing dishes and cleaning the house and I forgot about the second batch which was in for maybe 16?  18?  and they were still delicious.

You kids have it so good nowadays.  Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

You kids have it so good nowadays. Back in my day, I had to walk upchill both ways to cool off my cookies, none of this wire-rack gadgetry.

P1000463

Recipe (from various sources on the internet, once)

1 c peanut butter (pick your fave)

1 c white sugar

1 TB flaxseed OR 1 egg

optional: splash of vanilla, chocolate chips

 

Preheat oven to 350.

Mix 1 TB flaxseed with 2 TB warm water and let sit for a few minutes until thickened.

Mix all ingredients in a bowl.

Drop by tablespoons onto cookie sheets.

Press with a fork to flatten (these won’t flatten otherwise and then middle will be far less cooked)

Bake 6-18 minutes, your preference.  Let cool on sheets for a little bit before transferring to wire racks, if you do that.

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One Response to “Gluten-free vegan three-ingredient peanut butter cookies”

Trackbacks/Pingbacks

  1. An open problem in group theory | Baking and Math - February 25, 2014

    […] to living at 9000 feet.  Day one was those awesome salty shortbread cookies, day two were 3-ingredient peanut butter cookies with added peanuts and chocolate chips, and day three were double chocolate bacon cookies which I […]

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