We love spending time together in the kitchen. Laura loves experimenting with recipes and creating new ones. Jason, well, he loves to taste-test. And Atticus is following in his Daddy's footprints on this one.
Since we spend so much time together as a family in the kitchen, cooking, baking and eating, we thought we would share some recipes with everyone from time to time so you can have a closer look at our little family's life together.
One of Jason's favorites is Peanut Butter Cookies, as he is a lover of all things Peanut Butter. So, Laura found this tasty looking recipe, made it vegan and tried it out with ground oats in place of flour (which makes the recipe gluten-free if you buy certified gluten-free oats).
In case you are wondering, the picture was taken of a batch we made with Spelt flour. And for those of you who are not keen on turning on the oven in the warm summer months, we have some tasty oven-free suggestions following the recipe. If you have any questions about the recipe, let us know!
Love and miss you all.
-The Clog Crew
Vegan Peanut Butter Cookies
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.
Some Oven-Free Alternatives!
We really like eating this as a cookie dough, especially on top of Ice Cream (Vegan Banana Ice Cream to be exact). You can also 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!
Love and miss you all.
-The Clog Crew
Vegan Peanut Butter Cookies
3/4 cup ground oats, spelt flour or wheat 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 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
1 medium sized mashed banana
*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.
**If you are not worried about making the cookie vegan, you can use honey. Honey will also give you a slightly softer cookie.
Some Oven-Free Alternatives!
We really like eating this as a cookie dough, especially on top of Ice Cream (Vegan Banana Ice Cream to be exact). You can also 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!
2 comments:
Sounds good I am going to have to give them a try! I have almond butter and natural peanut butter... now I have to make a decision... which one to use!
If you use Almond Butter, be sure to let us know how it turns out!
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