Yesterday, I enjoyed a cup of hot chai tea latte while listening to a Harry Potter audiobook (Chamber of Secrets, fyi) when I craved a good cookie. I figured, that a peanut butter cookie would taste lovely with my chai tea. And right I was, ha. With autumn fast approaching these days, chai tea and peanuts is a winning combination. So lots of love for these vegan and gluten-free peanut butter cookies. Oh so much love. They taste delicious and are perfect to dunk into your hot chai tea latte. This recipe is fool-proof. No baking skills needed, promise.
To my dear Swiss folks: Did you know that Premsoul sells a delicious organic Chai Sirup that goes perfectly with oat milk? Just add it to your warm milk and done. You’re welcome.
This recipe for vegan Peanut Butter Cookies is:
- Vegan (no dairy, no eggs)
- No added white sugars
Loads of peanut goodness for these vegan and gluten-free peanut butter cookies.
- 160 g gluten-free oats
- 100 g rice flour
- 1 pinch of salt
- 1 tsp. baking powder
- 1 tsp. corn starch
- 2 tbsp. oat milk
- 1 large Granny Smith apple
- 200 g chunky peanut butter
- 150 g unsalted, roasted peanuts
- 2 tsp. vanille essence
- 3 tbsp. maple syrup
First, pour your gluten-free oats in a blender and mix until you get oat flour. Place the oat flour into a separate bowl. Now add the rice flour, salt, starch and baking powder and combine well. Chop the apple into chunks (no need to peel it) and blend the apple together with the milk until you get a smooth puree. Now add the peanut butter to the blender and combine well. Finally, add the maple syrup and vanilla extract and - can you guess it? - combine well. Mix your wet ingredients with the dry ones and form a smooth dough. Place the dough in the fridge for about 1 hour. Preheat your oven to 180 degrees C and line 2 baking trays with parchment. If you only have one, fair enough, it will only take you a wee bit longer. Get the dough out of the fridge and form the cookies. How you ask? Form a round, smooth ball of dough about half the size of your palm. Then break that ball in half and place both halves broken-side up on the tray. When the first tray is full, flatten all cookies slightly with a spatula and cool them down again for about 10-15 minutes. In the mean time, prepare your second tray. Last but not least, bake the cookies for about 15 minutes or until golden with coloured edges.
Have we met?
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.