You may have seen an easy cookie recipe floating around the interwebs, particularly around the gluten-free interweb circles, that involves simply peanut butter, eggs, sugar, and chocolate chips. I first saw the recipe on Mary Frances’s blog a while back. I can’t eat eggs, and I was curious whether the cookies would work with an egg replacer. Mary Frances gave me advice in the comments on that post . . . but the cookie-making fell off my to-do list somehow. I revived it last night in my baking experimentation that included one horrific flop of almond-flour raspberry muffins and these cookies. Thankfully, the eggless cookies turned out beautifully. Moreover, since these cookies are made without any rather pricey gluten-free flours, they have to be some of the more affordable gluten-free cookies out there!
Oh, and for those of you who cannot eat peanut butter, if you can tolerate sunbutter, it would be worth a bit of experimentation. I only had 3/4 cup of peanut butter and added 1/4 c. sunbutter to get the requisite cup.
Here’s my version of these egg-free, dairy/casein-free, flourless, vegan chocolate pb cookies. So easy, and so tasty!
Gluten-Free, Vegan Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)
1 1/2 tablespoons flax seed meal
3 tablespoons hot water
1 cup creamy peanut butter (the kind that does not separate into oil and nuts is best)
1 cup sugar
1 tablespoon corn starch (I’m sure another starch type would also work)
1/2 cup chocolate chips
1. In a tea cup or ramekin, use a fork to whisk together the flax meal and hot water. Allow to sit 3-4 minutes to gel.
2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. Add the corn starch. Mix well. The mixture should be pretty stiff.
2. Stir in the chocolate chips as gently as you can.
3. Refrigerate the cookie dough for 15-30 minutes. Turn the oven to 350 degrees F to preheat.
4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
6. Let the cookies cool for 10 – 15 minutes.
7. Enjoy! (In moderation, preferably–the first 2 or 3 bites of dessert always taste the best!)