I made these cookies for me.
We had a family BBQ last weekend because we unexpectedly lost someone we love. I was cooking for a crowd, and decided that dessert should be familiar and comforting – cookies and cake that mom used to make.
I made snickerdoodles; I just felt that I had to after writing this post last week. I knew I needed to make a second cookie, but was at a loss. I thought about what people would want – classic chocolate chip? Brownies? Rice crispy treats?
I’ve always baked for other people; not myself. But when I was a little kid, before I baked on my own, my dad would bake peanut butter chocolate chip cookies for me, because they were my favorite.
So I decided to make cookies for me.
I veganized Joy’s recipe and made it gluten-free. Not because anyone else at the party is vegan or allergic to gluten. Not because I’m vegan or gluten-intolerant (I’m neither). But because that’s what I wanted, and I wanted to feel like these cookies were mine. No one else would care (or hopefully notice).
I made a few other little changes: removed the nutmeg and added vanilla extract, cut down on the sugar and bumped up the leavening agents to help the GF flour rise. I substituted flax-seed for the eggs, not because I’m necessarily vegan at the moment (I scrambled the eggs that would have gone into the dough), but because I thought they would add an extra depth of nuttiness and texture.
The cookies were delicious and transported me back to a time of simplicity and happiness, exactly what I needed in a time of loss.
I made these cookies for me.
Make some cookies for you.
Vegan Gluten-free Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookies. They’ve always been my favorite. They’re traditional but with a twist. Chewy. Delicious. Old School.
Yield: 48 cookies
Print or email the recipe here.
- 2 1/2 cups gluten-free flour mix
- 1/2 teaspoon xantham gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Earth Balance or other non-dairy butter, at room temperature
- 1 cup peanut butter (crunchy or smooth)
- 1 cup light brown sugar (packed)
- 1/2 cup sugar
- 5 tablespoons ground flax seeds mixed with 6 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/2 cup chocolate chips, whatever kind you have on hand
- 1/2 cup granulated sugar for rolling cookies
Position the racks to divide the oven into thirds and preheat to 350 degrees F. Line two baking sheets with parchment paper.
Mix together ground flax seeds and water in a small bowl and set aside to thicken.
Whisk together the flour, xantham gum, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the “butter” on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the flax-seed mixture and beat for 1 minute. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Scoop the dough into balls, using a cookie scooper or tablespoon. Place balls onto a cookie sheets, leaving a few inches of room between each cookie (you should fit about 12 cookies on a sheet).
Pour some sugar into a small bowl. Dip the tines of a fork and press into the ball of dough. Dip the times again, and then press the tines again perpendicular to the first indentation to create a crisscross.
Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.