Today, I start to eat healthier.
When I was in my first year of medical school, I ran a food sensitivity panel on myself. About a dozen things came up that I was sensitive to (eggs, dairy, gluten, soy, and almonds to name a few). I took these out of my diet and, wow…I felt SO much better.
Not only did I not need my venti morning coffee to get through my morning lectures, but I didn’t feel the afternoon crashes any more, my skin cleared up and I lost about 10lbs. Loved it.
Fast forward 4 years (to last fall), and I slowly started to “cheat” on my vegan, gluten free diet. A rare pizza became a couple times a month occurrence. Baked goods slipped back into the diet more often, and occasionally, the odd bagel would find itself into my hands at breakfast.
Last week, I re-ran my food sensitivity panel and it’s inspiration for me to get back on track and start feeling great again. My food sensitivity list is just a little longer this time (because med school stress can do that to a person, and testing methods have improved in the past few years) but I am excited to get my energy back. However, I know there will be some times of craving baked goods, which is where this amazing recipe comes in. It ticks all the boxes on what I can’t eat, while tasting better than the average cookie. Give these vegan, gluten free cookies a try!
Gluten-Free, Vegan Peanut Butter Cookies
- 1 cup nut butter (I like peanut butter the best but you could also use almond butter!))
- 1 cup coconut sugar (or brown sugar)
- 2 teaspoons vanilla extract
- ⅔ cup oat flour (make sure it’s gluten-free oat flour if you are gluten-free)
- 1 tsp baking soda
- ⅛ teaspoon salt
- ¼ cup water
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
- In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
- While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed. Do not over mix.
- Line two baking sheets with parchment paper.
- Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
- Bake for 8-10 minutes or until just starting to turn golden on edges.
- Let them sit for a few minutes to solidify on the cookie sheet, then transfer to a cooling rack.