Q&A: Simple awesome vegan gluten free cookies or muffins?

Question by Frank Patton: Simple awesome vegan gluten free cookies or muffins?
There is a girl I like. She is vegan and celiac. I want to make her awesome cookies or muffins that reflect my sensitivity to her situation. I am not vegan or gluten free myself, which means that my kitchen doesn’t have a lot of ‘alternative’ ingredients at hand. I’m hoping to find a vegan gluten free cookie or muffin recipe that tastes awesome and is simple. Since I’m only going to be making one batch I don’t want to go out and buy many different expensive ingredients that I’ll end up having tons left over might not use often. If it comes down to it I’ll do whatever it takes to make these cookies, but from a practical and economical standpoint, simpler, using as few obscure ingredients as possible, would be best. Does anyone know of any recipes like this?

Best answer:

Answer by The Unknown Chef
I make them with oatmeal, oat bran, potato and rice flour, I have recently found a good Gluten Free flour, most things made with no gluten tend to be more cake like, so muffins and cookies are a good idea, you can find 100′s of recipes on the internet, but most gluten based recipes can be adapted with the non gluten products in them.

What do you think? Answer below!

  1. Raymond says:

    •1 cup brown sugar
    •1 cup natural peanut butter
    •3 tablespoons ground flax seed
    •¼ cup plus 3 tablespoons water, divided
    •2 teaspoons vanilla extract
    •1 teaspoon baking soda
    ½ teaspoon kosher salt

    Preheat oven to 350°F.
    Prepare baking sheets by lining with parchment paper or silpat mats.
    In a small bowl, combine flax seed and 3 tablespoons water. Mix until it is one smooth mixture.
    Combine brown sugar and peanut butter in the bowl of a stand mixer (or electric mixer). Beat on medium until well combined. Add flax seed and mix until combined. Add vanilla, baking soda and salt. Beat on medium until combined.
    Add remaining water 1 tablespoon at a time, mixing between each addition, until you achieve a nice cookie texture. My mixture takes about 3-4 tablespoons of water.
    Scoop dough onto prepared cookie sheet with a 1 tablespoon scoop or using with a heaping teaspoon.
    Bake for 8-10 minutes.
    Allow to cool on cookie sheet for 3 minutes and transfer to wire rack to cool completely.

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