I have a perpetual problem with making vegan and gluten free cookies. Rice flour, or the Doves GF flour that I normally use in cakes makes biscuits too dusty and crumbly, It’s difficult to achieve that gooey effect that’s so great with non-GF cookies. I found a recipe on a wonderful blog called Paint and Tofu for peanut butter, chocolate and oatmeal cookies but they weren’t gluten free. I’ve adapted the recipe a little, but full credit goes to this wonderful recipe on her blog. It really is a brilliant recipe, and all I’ve done is tweak it to make all you coeliacs out there happy too.
Half a cup of crunchy peanut butter
One cup of GF (Red Mill) rolled oats
One cup of GF Doves plain flour
Half a cup of soya or almond milk
Half a cup of muscavdo sugar (this makes them a little chewier with a slightly more caramelly flavour
Half a cup of vegetarian granulated sugar
A third of a cup of sunflower oil
A pinch of salt
You can add some grated dark chocolate to this, or, if you have them dark chocolate chips. I chopped up 1.2 a bar of chunks of Morissons cooking chocolate (87p) and whacked them in, but it’s made it a little rich. Chunks of fresh apple would lighten this.
First, mix all the wet ingredients together including the peanut butter.
Add in the flour, oats and chocolate. If the mixture is still too wet, add a little more flour.
Grease a baking sheet, turn the oven’s temperature to 180 degrees and roll into balls. Flatten balls with the back of a fork. They don’t grow so you can fit them snugly next to each other.
Bake for 8-10 minutes. Don’t cook for any longer. You want a cookie, not a crisp. They’ll be gooey on the inside, and, best of all, there’s no egg so you don’t need to cook them through to ensure edibility.
Leave on the tray for a minute or two after you’ve got them out or they’ll collapse and then stack up on a plate and serve.