Ⓥ Vegan Kitchen: Best Gluten Free Quinoa PB Chocolate Chip Cookies! Ⓥ

I've tried many different gluten-free cookie recipes before, all have been good but not amaaaaazing. These were absolutely positively amaaaaazing! Hands down the best cookies I've ever made. Unlike lots of gluten-free cookies, they were moist, they rose, they had a nice fluffy consistency, and were simply divine! 

I added a few too many chocolate chips (which I didn't think was possible ~_^) the first time making these, so don't mind the photo at the bottom of the chocolate pouring onto the pan--I've adjusted the recipe. ;)

So without further ado, the best cookies ever! 

vegan / gluten free/ sugar-free

Gluten Free Quinoa PB Cookies

Dry Ingredients:

1 cup Quinoa Flour

1/4 cup Tapioca Flour

1/3 cup Buckwheat Flour

1/4 cup ground Flax Seed

1 tsp Baking Powder

1/4 Salt

1/2 cup vegan Chocolate Chips (or carob chips)

Wet Ingredients:

1/2 Banana

3/4 cup Peanut Butter

1/4 cup Oil

1 tsp Vanilla Extract

3/4 cup Hemp Milk (or other non-dairy milk)

2 tsp Stevia

1 Tbsp Agave (or other sweetener)

Preheat oven to 350℉. Lightly oil a baking pan.

In a large mixing bowl, mix all of the dry ingredients together. 

In a blender or food processor, toss in all of your wet ingredients and blend until frothy and smooth.

Add the wet ingredients to the dry and stir until evenly combined. 

Form into small balls and place on your baking sheet and flatten into cookies. 

Cook in the oven for 20 minutes -- until you can stick a toothpick in and it comes out clean. 

Allow to cool and then try not to devour them all in one sit. ;)

Enjoy!  

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Ⓥ Vegan Kitchen: Cosmic Super Cookies! Ⓥ

These cookies are super amazing. I have seen various versions in stores before but they are usually made with spelt so this is a gluten-free version :). Plus they are fun to play around with and easy to make yourself. They are super duper and packed full of goodness! 

Cosmic Super Cookies

1 1/4 cup Oats (use gluten-free oats if you're gluten intolerant)

1 cup Rice Flour

1/4 cup Tapioca Flour

1/4 cup Sunflower Seeds

1/4 cup Pumpkin Seeds

1/4 cup Shredded Coconut

1/4 cup Hemp Seeds

1/4 cup Flax Seeds (ground)

1 teaspoon Cinnamon 

1 tsp Salt

1 cup Dark Chocolate Chips (Vegan ones)

1/2 cup Raisins

1/2 tsp Guar Gum

1/2 cup Sweetener (I usually use just under 1/2 cup Agave + couple drops of Stevia)

1/4 cup Water

just under 1/4 cup Olive Oil

1/2 cup Rice Milk (or other non-dairy milk)

Preheat oven to 350℉.

Combine all dry ingredients (exclude sweetener, water, oil, milk) in a large bowl, until well mixed. Add in the rest of the ingredients (sweetener, water, oil, milk) and mix until just combined. Do not over mix. 

Portion using a 3/4 cup measure onto a lightly oiled baking tray. Bake at 350℉ for approximately 24 minutes (until a you can stick a toothpick in and comes out clean). 

Makes approx. 12 cookies. They are super filling and super delicious! :) 

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Ⓥ Vegan Kitchen: Garbanzo Cookie Balls! Ⓥ

It seems that I have been drawn to desserts made from beans lately, but after such great results with those black bean brownies I simply couldn't turn down the opportunity to try these. I changed the original recipe slightly to my liking as I often do, simplifying and adjusting. 

I get very excited over desserts that are actually healthy for you too! You get to enjoy something sweet without all the guilt that goes along with eating a flour-, fat-, and sugar-heavy cake. And I have to say that I am absolutely obsessed with these cookie balls! They are amazing! I have already made them twice within a week and plan to make them again right away. You must make these for yourself--immediately! ;) Plus they are super easy and quick to make! 

If you have the patience for it, it is recommended to remove the skin off the garbanzo beans. It makes the texture smoother. But to be honest, I am much too impatient to take the time to remove all those skins and I loved these cookies without putting in that extra step. But that's just me, it's up to you whether you want to take that extra time or not. Maybe I'll try it some day... probably not, I already have too many things to do in a day, peeling chickpeas doesn't sound like any particular thrill ride. ;) 

Garbanzo Cookie Balls:

1 can Garbanzo Beans (drained and rinsed) (skins removed if you have the time and patience)

1/4 cup Peanut Butter (or other nut butter)

2 Tbsp Brown Rice Flour

1Tsp Vanilla Extract

1-2 Tbsp Agave Nectar

1/4 Tsp Salt

1/4 cup Carob Chips

Drizzle of water or Vegan Milk

Combine all the ingredients (except for the water/milk and carob chips) in a food processor and blend until well combined. Drizzle a tiny amount of milk (or water) in while processing, just enough to get a doughy, smooth consistency. 

Scoop dough into bowl (or depending on the size of your food processor just keep it in there) and fold in the carob chips. 

Scoop out little balls of dough and roll them in your hands to make them round and smooth. Place on cookie sheet over tinfoil or lightly oiled pan. 

Bake at 350° for 15 minutes. 

Makes approximately 16 balls.

These cookie balls don't taste anything like beans, though you may want to play around with how much sweetener you want to add depending on your taste buds--the carob chips add sweetness though too. Either way, they are delicious and I love the texture. Prepare for them to be gone in one sitting though, especially if you're sharing. ;)

Enjoy!  

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