Vegan Peanut Butter Cookies (wheat-free*)

There is something oh so comforting about fresh-out-of-the-oven Peanut Butter Cookies. Even better when they are vegan. If you are not keen about turning on your oven in these warm summer months, then I have some tasty alternatives for you at the end of the recipe. The original recipe that I used and then vegan-ized can be found here.

Vegan Peanut Butter Cookies 

3/4 cup ground oats or Spelt flour*

3/4 cup oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

1 cup natural peanut butter **

1/2 cup agave ***

2 teaspoons vanilla
1 medium sized mashed banana

Preheat oven to 180C. Mix dry ingredients. Mix wet ingredients then stir into dry ingredients. Mixture should be wet; allow to sit for about 10 minutes and the ground oats will absorb some of the moisture. Roll into 1.5 inch balls and place on cookie sheet lined with parchment paper. Press cookies down with dampened fork. Bake for 8-10 minutes, or until bottom edges begin to turn a slight golden brown.

*This recipe can also be gluten-free if you use oats that are certified to be gluten free. Also, if you are not worried about the wheat, then whole wheat flour is fine (I used Spelt flour in the picture)

**In theory, this recipe should also work with almond butter, but I have yet to give it a try. Will let you know when I have.

***Maybe it's just me, but that seems like a lot of agave. If you want to cut back a bit, you can go as low as 1/4 cup, then add a couple tablespoons of non-dairy milk to replace the moisture.

Some Oven-Free Alternatives! 
We really like eating this as a cookie dough. I enjoy it topped on Raw Banana Chocolate Ice Cream. Also, you can leave it as cookie dough, shape into balls and roll in cocoa, carob powder or icing sugar (if you are not worried about the sugar). Cool finished balls in the fridge for roughly 3 hours before eating (or however long you are able to wait). Then enjoy!



Happy Baking.

Cheers!
-Laura