TGIF! I hope you are having a good Friday. Now let’s get down to business.
First off, I said the last cookie I posted was vegan. Well, it is if you don’t use the bittersweet chips I called for. I just read the Ghirardelli bittersweet chocolate chips bag and the ingredients say “milk fat” which doesn’t sound vegan to me. But finding replacement chocolate is easy.
What I wasn’t sure would be so easy was removing the wheat, but I tested with rice flour and a bit more oats and had good results. I’ll share the photo later, but for now, just visualize the cookies in the previous post but slightly lumpier. They’re just as fat and moist. And yes, the rice flour makes them crumbly, but they set up nicely one they’re cool.
Wheat Free Vegan Oatmeal-Peanut Butter Chocolate Chunk Cookies
3/4 cup oats
1/4 cup rice flour (I used white)
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons vegetable oil
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/4 to 1/2 teaspoon vanilla
1/4 cup extra crunchy peanut butter (generous) – 2 ½ oz by weight — doesn’t
1/3 cup chopped up semi-sweet chocolate or vegan chips
Preheat oven to 375°F.
Grind oats in processor. Add rice flour, baking soda and salt and pulse to mix.
Stir oil and both sugars together in a medium bowl. It’s okay to do this with a spoon – no need to pull out the electric mixer. Beat in applesauce, peanut butter and vanilla. Add rice flour/oat mixture and stir until blended. Stir in chocolate chunks.
Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 11-12 minutes (the longer, the crunchier the edges). Cool on sheets 5 minutes. Transfer to racks; cool completely.
Makes about 6 cookies