This wheat free vegan cookie is kind of experimental, so bake it at your own risk. I had good results the first time I made them, but I haven’t gone back for more testing.
Wheat Free Vegan Oatmeal-Peanut Butter Chocolate Chunk Cookies
3/4 cup oats
1/4 cup rice flour (I used white) — maybe try with a gluten free blend?
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