My Gluten-Free Vegan Experiment #2
In my first experiment you saw me master the art of gluten-free and vegan cake baking. I was so amazed at the results and absolutely bewildered by Doves Gluten-Free Self-Raising Flour – what is this sorcery?!
I just had to have another go at using that flour.
So, next up… this gluten-free recipe experiment combines two of my favourite things, nuts and cookies.
Gluten-Free & Vegan Cookies – is it even possible?!
I’ve tried many times to make gluten-free and vegan cookies, but they come out dry and hard, often resembling crumbly rocks. However, another experiment here using nut butter, plenty of butter, and aquafaba, has helped to make these cookies soft and chewy, and close enough to the real thing!!
These gluten-free and vegan nut butter cookies didn’t last long in my household! Try them out yourself, they are quick and easy and incredibly moreish.
Gluten Free + Vegan Nut Butter Cookies
- 180 g Gluten-Free Self-Raising Flour (I use Doves)
- 125 g Vegan Butter
- 125 g Light Brown Sugar
- 3 tbsp Aquafaba
- 125 g Nut Butter of Choice (I like crunchy peanut)
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 pinch Salt
- Grease and line a large baking tray with baking paper
- Pre-heat the oven to 160°C fan (180°C conventional)
- Sieve the flour into a bowl
- Beat together the sugar and butter until the mix is light and fluffy
- Gradually beat in the aquafaba, maple syrup, nut butter and vanilla extract (don't worry if the mix starts to curdle slightly, it should un-curdle as soon as more dry ingredients are mixed in later)
- Mix in with the flour and pinch of salt
- Using a spoon (or ice cream scoop) make 12 balls out of the mix
- Put the balls onto a tray, evenly spread out, and flatten them slightly with the back of a fork
- Bake the cookies for approx. 18 minutes, until they are browned and slightly golden
- Leave them to cool slightly on the tray and then place them on a wire rack to finish cooling
- Store at room temperature in a cake tin or tupperware