These gluten free and vegan peanut chocolate chip cookies taste amazing and are quick and easy to make.
I love a good biscuit and have really struggled to find any in the shops that are grain free, maize free, egg free and soy free. As usual I realized the only thing to do was make my own. On a recent trip to the supermarket I found some peanut flour by Sukrin and was hoping to turn it into some delicious cookies. In desperation I turned to my old faithful Pinterest for a recipe. It didn’t disappoint.
I found this really easy recipe from the amazing Wall flower Kitchen. There are some really great gluten free and vegan recipes on the blog. Please go check it out for some brilliant food ideas.
This really is a quick and easy recipe. I have made it a few times now and it never disappoints. I substitute chocolate chips for cacao nibs and used coconut sugar for my sugar substitute, and they came out great.
These cookies are a satisfying treat with milk or a coffee. If like me you love a good biscuit or cookie but don’t like too much faff or a giant list of ingredients then they are perfect for you. I guarantee they won’t stay around for long, one is never enough!
Prep Time: 10 minutes Cook Time: 12 minutes
- 100g/1 cup peanut flour
- 100g/1 cup almond flour/groung almonds
- 1/2 tsp bicarbonate of soda
- 100g/1 cup sugar substitute -I used coconut sugar
- 60ml/1/4 cup coconut oil
- 60ml/1/4 cup almond or coconut milk
- 2 tsp vanilla extract
- 80g/1/3 cup choclate chips – I used cacao nibs
- Preheat oven to 170c/340f and line a baking tray with parchment paper
- Stir together peanut flour, almond flour, bicarb and sugar in a mixing bowl
- Stir in the oil, milk and vanilla. Mix until it creates a dough
- Gently fold in chocolate chips/nibs
- Roll a tablespoon of dough in your hands, and flatten out on baking tray to make a cookie shape
- Bake for 8-12 minutes, turning half way through to ensure even baking
- Leave to cool completely before serving as they are pretty soft when they come out the oven