That age old dilemma– taste or convenience?
Sure it’s easy to grab a roll of cookie dough from the grocery store, but can you really beat the taste of fresh, homemade cookies?
Being vegan, you make a lot of things from scratch. But when I found Eat Pastry vegan and gluten-free cookie dough, I had to try it.
I bought the peanut butter chocolate chip cookie dough and eagerly followed the instructions to on the side of the tub to “devour”!
The dough itself was pretty good, but I was less impressed with the actual cookies. There needed to be more chocolate chips in the cookies. One chocolate chip per cookie does not a chocolate chip cookie make.
So if I buy it in the future it will be to eat the raw dough; I can make better cookies myself.
With that said, here’s a recipe I ‘veganized’ for easy, gluten free peanut butter cookies. And you can put as many chocolate chips in them as you like!
- 1 cup peanut butter (I like to use chunky; and if you use a kind with a lot of sugar in it– as opposed to a more natural brand– then you don’t need to use quite as much sugar. That is, unless you like really sugary cookies)
- 1 cup sugar
- Tbl. ground flax seed, plus 3 Tbl. water
- 1 tsp. baking soda
- 1 tsp salt
Mix the sugar and peanut butter together. Then add the rest of the ingredients.
Roll into small balls (the cookies are a bit crumbly, so small works best) and place on a greased or parchment covered sheet. For the authentic peanut butter cookie experience, make crosshatches with a fork on top of them. Bake for 10 minutes.
And that’s it! The easiest cookies in the world!
Next time I make these I’m going to experiment and use some banana or applesauce as the ‘egg’ instead of the flax seed. I think it will make them a little moister.
