(refined sugar- free, vegan & gluten-free)
Now that autumn finally arrived, the leaves are falling and you just wanna get all cozy and light all the candles, i feel like the baking season officially started. (Oh wait, maybe only in South America and Australia -.-) Anyways, cookies do not need a season to be baked they demand to be eaten all year round.
And because it is 2016 and there are so many good alternatives out there, we can make our own guilt-free cookies. I mean, they are still treats but you know…they are not bad for you. I found a recipe and customized it a bit. When I am in the mood for baking I don’t want to drive to 10 different stores to get all the ingredients so I always opt for the easy recipes. And this one is super easy to make.
I left out the chocolate chunks because I could not find any refined sugar- free chocolate. But they are still delicious! To be honest I think they should not turn out as dark as mine did, so make sure you don’t leave them in the oven for too long. I kind of forgot to take them out on time.
Ingredients for 6 big cookies:
- 1 Cup gluten- free flour mix
- 1/2 Cup peanut butter
- 1/4 Cup agave nectar or maple syrup
- 1 tbsp dry chia seeds or flaxseed
- 1 tbsp baking powder (GF)
- 1/2 tsp cinnamon
- 1/4 cup of dark chocolate chunks (refined sugar- free)
- Preheat oven to 360F/180C. Line a baking sheet
- Soak the chia seeds in some water for about 10 minutes
- Whisk together peanut butter and agave nectar in a mixing bowl
- add in the soaked chia seeds
- one by one, add the gluten-free flour mix, baking powder and cinnamon
- Whisk together until a thick cookie dough is formed (It should be a bit sticky not dry)
- add the chocolate chunks
- roll cookie dough into balls and pat them down with the palm of your hand
- bake in the oven for 10-12 minutes until the cookies start to turn golden brown