Super simple, one bowl gluten free and vegan peanut butter oat cookies. The perfect healthy treat or snack. Easily made with tahini, almond butter, or sunflower butter.
Our egg free life continues as I’m learning to not only bake gluten free but egg free as well now. If you follow me on INSTAGRAM, you may have seen that both my daughter and I found out that we are sensitive to egg whites after we took a Food Sensitivity Test, This means we will both be removing eggs from our diet for the next 6 months to allow our immune systems to stop reacting.
While I’ve been baking gluten free for over a decade, adding vegan baking to the list is a new challenge. And I’m here for it.
Introducing my very uncomplicated Gluten Free + Vegan Peanut Butter Oat Cookies.
What’s in Gluten Free + Vegan Peanut Butter Cookies?
As with all of my recipes, I focus on simple, real food ingredients. I like my cookies to be considered healthy snacks. Here’s what you’ll need:
❤️ peanut butter or almond butter or tahini or sunflower butter… they all taste amazing. I actually prefer tahini.
❤️ gluten free rolled oats… for the perfect texture
❤️ gluten free oat flour… I grind my own from GF oat. So easy to do.
❤️ ground flax seeds (flax meal)… to make a flax egg. I grind my own flax seeds.
❤️ coconut oil or avocado oil… you can also used melted butter or ghee if not doing vegan
❤️ coconut sugar… for the perfect caramel sweetness
❤️ salt + vanilla… for extra flavor
Yep… that’s it. Mix it all up in one bowl, scoop onto your baking sheet, and bake em up.
These cookies are PERFECT for healthy lunch box snacks or if you’re craving a healthy treat. They are crunchy and chewy at the same time. Loaded with hearty oats. And damn delicious. Don’t forget to add a bit of coarse salt for that extra kick.
HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR
Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a food processor, high speed blender., or coffee grinder. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster. A coffee grinder is actually my favorite.
To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods.
Store oat flour in an air-tight container in the fridge for up to a month.
How to make your own flax meal
While you can purchase flax meal at most health food store or online, I prefer to grind my own. The delicate healthy fats in flax seeds can go rancid easily. I keep my flax seeds in the refrigerator and grind up a bit in my coffee grinder when I need some flax meal. Simply place whole flax seeds into coffee grinder and grind until fine. Store any unused flax meal in an air tight glass jar in the fridge.
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Gluten Free + Vegan Peanut Butter Oat Cookies
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 10–12 cookies 1x
Description
Super simple, one bowl gluten free and vegan peanut butter oat cookies. The perfect healthy treat or snack. Easily made with tahini, almond butter, or sunflower butter.
Ingredients
- 1 tbsp ground flax seeds (flax meal) ** see note
- 3 tbsp warm water
- 1/4 cup peanut butter, almond butter, tahini, or sunflower butter
- 2 tbsp melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 cup GF oats
- 1/4 cup GF oat flour (like this or grind your own)
- 1/3 cup coconut sugar
- 1/4 tsp salt
- optional topping: coarse salt
Instructions
- Make flax egg by whisking together 1 tablespoon of ground flax seeds and 3 tbsp warm water. Allow to sit for 10 minutes to gel.
- Preheat oven to 350’F. Line baking sheet with parchment paper.
- In a mixing bowl, whisk together flax egg, peanut butter, fat of choice, and vanilla until creamy smooth. Add rolled oats, oat flour, coconut sugar, and salt. Mix until well incorporated.
- Using a small cookie scoop, drop small cookie balls onto prepared baking sheet. Flatten with fingers or fork to desired thickness. These cookies will not spread.
- Bake for 12-14 minutes, until firm and golden on the bottom. Allow cookies to cool for 5 minutes on the baking tray then transfer to a wire rack to cool completely. Top with a bit of optional coarse salt while cooling.
Notes
While you can purchase flax meal at most health food store or online, I prefer to grind my own. The delicate healthy fats in flax seeds can go rancid easily. I keep my flax seeds in the refrigerator and grind up a bit in my coffee grinder when I need some flax meal. Simply place whole flax seeds into coffee grinder and grind until fine. Store any unused flax meal in an air tight glass jar in the fridge.
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Thanks for this recipe. I tried it yesterday and I can to recommend it 🙂
They taste so good ! But mine fell apart ? Any reason why?
Hello. Did you let your flax eggs gel? Maybe the dough needed to be pressed together a bit more before being put on the baking tray. It’s hard to know what happened without seeing your process.