PB Chip Cookies

These peanut butter chocolate chip cookies will have you fooled… vegan and gluten free? No way.

The glorious thing about this recipe is that you can customize it any way you want. Sub the PB for AB, or tahini if you prefer a more neutral base. Omit the chocolate chips and add cinnamon sugar on top for a snickerdoodle vibe. Make it your own.

Ingredients:

• 2 1/4 cup gf flour (I like to do 1 cup oat and 1 1/4 gf all purpose)

• 1 tsp salt

• 1 tsp baking soda

• 3/4 cup cane sugar

• 3/4 cup brown sugar - packed

• 1 tsp vanilla extract

• 1/2 cup nut butter or tahini (PB is my fav)

• 1/2 cup vegan butter

• 1/4 cup coconut oil

• 2 flax eggs (2 tbsp ground flax seeds with 6 tbsp water)

• 1/3 cup non-dairy milk (almond is my pref)

• Chocolate chips (1/2 cup - 1 cup up to you; I like more)

Directions: Preheat oven to 350 F. In a small mixing bowl add your flour, baking soda, salt, (cinnamon if you please) and mix with a whisk (I like to be savvy and use one of the ones that go into my electric hand mixer so that I don’t dirty another tool). Then, in a large mixing bowl add your cane sugar, brown sugar, vanilla, nut butter, vegan butter, coconut oil, flax egg, and non-dairy milk. Use your hand mixer on low to gently combine the wet ingredients DO NOT OVERMIX. Gradually add in your dry mix and beat on low until fully mixed, dough should look a little dry but able to hold firm when pressed. Fold in your mix-ins now; chocolate chips, nuts, etc. Let sit in the fridge for at least 10 minutes. After resting, ball the dough into 1 inch rounds pressing down on the dough a little to flatten it slightly. Cook for 10-12 minutes!