No Sugar, No Dairy, No Egg, Gluten Free Cookie Dough! April 18, 2019
If you have a Father that does not have a sweet tooth or is Vegan than these Peanut Butter Biscuits are just what the Doctor ordered.
Peanut Butter Cookies / Biscuts (Vegan & Oil Free!)
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Biscuits & Cookies
This recipe is easy to make and delicious to both Vegans and Omnivores. Don't tell the non vegans and they won't know that they are Vegan!
In a pinch if you don't have Rice Malt, you can use Molasses and Golden Syrup as an alternative. And if you are not a strict Vegan even Honey works just fine.
The recipe calls for Brown Sugar, as I think this compliments the Peanut Butter best, however Caster Sugar or Dark Brown Sugar work just fine. Substituting just normal sugar does not work as it does not dissolve enough in the mixture and comes out gritty.
You can also use either smooth or crunchy peanut butter depending on your preference.
1 Flax Seed Egg (20ml flax seed ground with 80ml hot water) or another Egg Substitute
½ Cup Peanut Butter (Homemade or Store Bought, Smooth or Crunchy)
½ Cup Golden Syrup
2 Cups Plain Flour
½ Cup Brown Sugar
½ Teaspoon Baking Powder
Rolling Pin (or Glass Wine Bottle)
Cookie Perfection Strips ( or 2 Books, Plastic Container Lids or Long strips of wood which are approx. 5 - 7mm thick)
Cookie Cutter (and Embossers - Optional)
Cookie Sheet Pans (or flat baking pans)
Make the flax egg by grounding up 20ml flax seed and mix with 80ml warm water. Let this sit until the mixture becomes gelatinous. (alternatively use a store bought egg replacer and use as directed)
In a medium mixing bowl, combine the flour and the Baking Powder.
Stir Brown Sugar, Golden Syrup and Peanut Butter into the Flax Egg.
Stir the dry ingredients into the wet ingredients. The mixture will be sticky and hard to mix, but keep stirring until the flour mixture is mix in.
Roll out the cookie dough between two sheets of baking paper to approximately 5mm to 7mm thick using perfection strips. (If you don't have perfection strips use plastic lids or books to ensure your dough has an even thickness, if you don’t have a Rolling pin a glass bottle will suffice)
Refrigerate the dough for a an hour or overnight, covered with plastic wrap (cover with baking paper and weighed down with a tea towel for a more environmentally conscious option).
Remove the dough from the fridge and cut into the shapes required. (you can use cookie embossers to add designs to the dough before cutting)
Place the cut shapes onto cookie sheets lined with baking paper, parchment paper or silicone baking sheets. Bake for 7 minutes at 150 degrees Celsius or 302 degrees Fahrenheit. (Depending on the thickness and the size of your cookies you many need to bake for a little longer. Time is based on a 6cm round cookie at 5mm thick)
Allow the cookies to cool on a cooling rack and then decorate as desired.
You can decorate the cookies with icing or with Edible Art Paint directly onto the cookie.