Tag Archives: aquafaba

Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}This is just to let you know that if, on the second night of vacation, you make dinner for your friends, clean up, and still have the urge to make Peanut Butter Cookies…well, that’s an urge you should follow. And if you have the urge to make them again when you return home, just go with it. The dough will only take you a minute—it’s a dump & mix situation—and they’ll hit the spot because of course they will. They’re Peanut Butter Cookies!Peanut Butter Cookies {Vegan & Grain-Free}Did I mention that they’re vegan and grain-free? Because they are. This recipe is the lightest twist on the classic three ingredient peanut butter cookie recipe that’s all over the internet. In case you’ve missed it, you can combine 1 cup creamy peanut butter, 1 cup sugar, and 1 large egg, scoop & bake, and get some pretty incredible chewy peanut butter cookies out of the deal. If you haven’t, you should give them a try, or go for any of the many variations I’ve made over the years. Or, you know, make this recipe I’m babbling about.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Here, I’ve kept it pretty traditional. I added a few extra ingredients like brown sugar, a dash of cinnamon, some salt and vanilla, but the dough still comes together in moments. In order to keep the cookies vegan, I swapped the egg for an equal volume of aquafaba, otherwise known as chickpea canning liquid. It’s my egg substitute of choice—no, it won’t make your cookies taste beany—but you can use a flax egg or whatever egg substitute you like or just use an actual egg if you’re not trying to make vegan, gluten-free cookies for your vegan, gluten-free friend.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}I’ve also added a short twenty-minute chill to this recipe, but it’s not strictly necessary and your cookies will work without it. They’ll just be a little thinner than mine. Whatever you do, don’t skip crosshatching the tops of your cookies with a fork. I don’t know where this started or why we do this to peanut butter cookies, but I’m pretty sure it’s the law.Peanut Butter Cookies {Vegan & Grain-Free}What? I don’t make the rules. I just break ‘em. Like finishing these Peanut Butter Cookies off with the easiest chocolate-peanut butter drizzle and some chopped peanuts. Is this necessary? No. But it’s pretty and freaking delicious. And really, when it comes to Peanut Butter Cookies, the “freaking delicious” part is all that matters.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}
makes 22-24 cookies

1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1/4 teaspoon Kosher or sea salt
dash of ground cinnamon
3 tablespoons aquafaba
2 teaspoons pure vanilla extract

For chocolate-peanut butter drizzle & garnish (optional):
3 ounces dark chocolate, chopped
1 1/2 teaspoons creamy-style peanut butter (not natural-style)
2 tablespoons roasted peanuts, finely chopped

In a medium mixing bowl, combine peanut butter, granulated sugar, brown sugar, salt, cinnamon, aquafaba and vanilla. Use an electric mixer to beat for one minute, until well-combined. Chill cookie dough for 20 minutes.

Preheat oven to 350F. Line two rimmed baking sheets with parchment.

Scoop cookie dough in 1 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Make the crosshatches. Lightly grease the back of a fork. Press the back of the fork into each dough ball, then turn the fork 90 degrees and press again.

Bake cookies 8-10 minutes, until turning golden at the edges. Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat rolling and baking process with remaining dough, making sure to let baking sheets return to room temperature between batches.

To make the chocolate-peanut butter drizzle, combine chocolate and peanut butter together in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Drizzle over cookies as desired. Sprinkle with chopped peanuts, if desired. Drizzle will set over time, but this may be expedited by freezing the finished cookies for 10 or so minutes.

Serve. Leftovers will keep in an airtight container at room temperature for up to 4 days. Layer cookies with wax paper or parchment.

Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Double Chocolate Cashew Butter Cookies

Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Cashew butter cookies began as a last-minute recipe a couple of years ago, but now they’re one of my favorite things. Every time I finish testing and posting one version, I start formulating another.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I started dreaming of these Double Chocolate Cashew Butter Cookies when I posted their classic chocolate chip sisters last spring. As with many of my recipes, they were in the back of my mind for months before I ever cracked open a jar of creamy cashew butter and started playing around. But once I did…whoa.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}These thick, puffy, chewy chocolate cookies are so, so good. And vegan. And grain-free. And dead-easy. Just…what?! Give me alllllll the cashew butter cookies!Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}This is a one-bowl, no-mixer, no-chill, cookies-within-30-minutes-of-a-craving recipe. Oh, and should you have some modicum of self-control, these two-bite treats keep incredibly well at room temperature for upwards of a week. In fact, I think they get better as time goes on. The buttery cashew flavor mellows and melds with the cocoa and chocolate chips, and the results are brownie-like and wonderful ❤Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I find good quality, reasonably-priced cashew butter at Trader Joe’s, but if you don’t happen to live in a spot smack in between two TJ’s, never fear. I haven’t tried it, but I am 96% sure you could make these with well-stirred natural peanut butter. And honestly, I think the only way to improve this recipe would be to add peanut butter.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Double Chocolate Cashew Butter Cookies {Vegan & Grain-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
1/3 cup cocoa powder (natural or dutch process)
1 cup light brown sugar, packed
1/4 teaspoon baking powder
pinch of Kosher or sea salt
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg*
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips + more for topping

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, cocoa powder, light brown sugar, baking powder and salt until combined. Mix in aquafaba (or flax egg) and vanilla. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, until puffy and no longer wet looking. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Top warm cookies with more chocolate chips, if desired. Repeat baking process with any remaining dough.

Let cookies cool completely before storing in an airtight container. They’ll keep well at room temperature for at least a week.

Note:

To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}Hello from Swan’s Island!Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, EliotBlueberry Baked Oatmeal {Vegan & Gluten-Free}Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned many (many, many, many) times, VJ is a gluten-free vegan. I am neither of those things, but it simply doesn’t make sense to make meat or floury baked goods just for me. I made scrambled eggs and ate a piece of avocado toast, but it was all vegan and gluten-free otherwise.

I’m not complaining.Blueberry Baked Oatmeal {Vegan & Gluten-Free}While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and aquafaba in place of eggs, it was the perfect way to start the day. And also the next day—it makes enough for six people.

*You could use almond milk or another unsweetened non-dairy milk, but we have a nut-allergic friend here and we’d like not to poison him, you know?Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}
makes about 6 servings

2 1/4 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1 teaspoon freshly-grated lemon zest
2 cups non-dairy milk (I used rice milk)
6 tablespoons aquafaba (or 2 large eggs or 2 flax eggs)
1/2 cup pure maple syrup (may be reduced to 1/4 cup)
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1 pint fresh blueberries, divided

For serving:
maple syrup
butter (vegan or regular)
yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in cinnamon, baking powder, salt, and lemon zest. Set aside.

In a large mixing bowl, whisk together non-dairy milk, aquafaba, maple syrup, oil, and vanilla. Stir in oat mixture.

Reserve 1/4 cup blueberries for topping. Scatter remaining blueberries in the bottom of the prepared baking dish. Add oatmeal mixture over the top and spread out as evenly as you can. Dot with remaining blueberries. Bake uncovered for 40-45 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with additional maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’ve eaten a lot of desserts in my life—A LOT—but as far as sheer enjoyment goes, I still think it’s pretty hard to beat homemade chocolate chip cookies. The combination of caramelized brown sugar cookie and semisweet chocolate chips is about as perfect as it gets, don’t you think?Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}My favorite chocolate chip cookie recipe is in the archives along with a chocolate chip cookie cake that’s bigger your face <—make that! I’ve been working on another iteration of this classic for about a year, too. I wonder if the people I work for have noticed that every batch of cookie dough I’ve made for the last year has been just slightly different than the last…

But enough about old favorites and the cookies to come—today is all about Cashew Butter Chocolate Chip Cookies!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}That’s right—these delectable chocolate chip cookies are made with creamy cashew butter in place of a traditional flour base, making them gluten-free. If you’ve been around here for a while, you know I have a bit of an obsession with reimagining classic cookies with a cashew butter base. The smooth, buttery flavor of cashews is a perfect jumping off point for revamping all sorts of cookie jar favorites! I posted Cashew Butter Snickerdoodles about a year ago and Cashew Butter Ginger Cookies around Christmas, but I think this is my favorite so far. I mean, hello—melty chocolate chips, y’all!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Another great thing about these Cashew Butter Chocolate Chip Cookies? They’re vegan! The natural oil in the cashew butter negates the need for butter, and the usual egg is swapped for a few tablespoons of aquafaba AKA the cooking/canning liquid from chickpeas. Sounds weird, but it totally works, it’s inexpensive and readily available, and no, it will not make your cookies taste like beans. If you’re still skeptical, you can use a flax egg. Either way, you’ll end up with a batch of spectacular vegan, gluten-free chocolate chip cookies.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}You’ll notice that these cookies don’t have the slightly raggedy edges of my other forays into cashew butter cookies. That’s because I finally figured out that these cookies bake up in a more aesthetically pleasing way if you flatten them before they go in the oven.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}*cue “The More You Know” jingle*Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’m going to gush a little more about these cookies and then I swear I’m done 😉 This recipe doesn’t require anything beyond a whisk, a silicone spatula, and a bowl. There’s no required chill either–if you turn on the oven right now, you can have an entire batch of cookies ready to go in just about an hour!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Seriously, there are so many good things to say about Cashew Butter Chocolate Chip Cookies. Their shockingly-close-to-the-real-deal flavor and soft & chewy texture are enough to capture just about any cookie-loving heart ❤ My favorite thing about them though is that they’re vegan and gluten-free, so I can share them with more friends. I’m pretty sure that the only thing better than a fresh homemade batch of chocolate chip cookies is having people to share them with.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon baking powder
pinch of Kosher or sea salt
1 1/4 cups dairy-free chocolate chips + more for topping (optional)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, light brown sugar, and granulated sugar until combined. Mix in aquafaba (or flax egg) and vanilla. Use a silicone spatula to fold in cornstarch, baking powder, and salt. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, just until no longer wet-looking. Allow cookies to cool on the baking sheets for ten minutes before removing to a rack to cool completely. Press more chocolate chips onto the tops of the warm cookies, if desired. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week. Cashew flavor will mellow slightly over time.

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}It’s the most wonderful time of the year! The time for holiday cookies and candy and extravagant breakfasts that are actually dessert. The time for family and friends and hot chocolate and caroling. But also, time for taking extra care of those for whom this holiday season might not be so wonderful.

The Sweetest Season GraphicThis year I am participating in The Sweetest Season, benefitting Cookies for Kids’ Cancer. As you may know, cancer is the #1 cause of death-by-disease for children in the U.S. In spite of this startling statistic and the 40,000 children currently battling cancer nationwide, less than 4% of the National Cancer Institute’s $4.6 billion federal budget goes to pediatric cancer research.

Cookies for Kids’ Cancer is a 501(c)3 non-profit organization that encourages people to raise funds for pediatric cancer research in the most delicious of ways: by making cookies and sharing them with friends and family. The goal is to raise funds to find a cure, one cookie at a time. Many supporters (called “Good Cookies”) choose to have bake sales or cookie swaps, but this year I’m teaming up with many fellow bloggers to post new cookie recipes and donate directly. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here.

I made my donation on Giving Tuesday, so now it’s time to talk about cookies–Cashew Butter Ginger Cookies, to be exact 😍😍😍

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Y’all, I’m just crazy about these ginger cookies. They’ve got all the flavor, chewy texture, and sparkly sugared edges you love, but without the gluten, eggs and dairy, so your gluten-free vegan friends can eat them without consequence. I love an inclusive recipe!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}The base of these cookies is a jar of cashew butter. It gives the simple dough plenty of structure and a buttery, nutty undertone. Dark brown sugar and a couple of tablespoons of molasses keep the finished cookies soft and chewy, while ground ginger and cinnamon amp up that classic holiday cookie flavor!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As far as egg replacement goes, I am all about aquafaba these days. If you haven’t heard of this miracle of modern vegan baking, well, you’re in for a surprise and a treat.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Aquafaba (literally translated “bean water”) is the liquid from cooking and/or canning chickpeas. As the beans cook, they release lots of proteins into the water, creating a nearly-flavorless, almost-gel-like liquid. This is the aquafaba.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As aquafaba can be whipped to stiff peaks, many bakers like to use it to make vegan meringue cookies, mousses, and macarons. I haven’t used aquafaba for any of those things (yet!), but I have used it in my Chipotle-Sweet Potato Hummus and Cornmeal Pancakes. <–try those!

If aquafaba isn’t your thing, you could use the “flax egg” mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed. If you’re not vegan, feel free to swap in one large egg. No matter which option you choose, your cookies will be delicious.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}But enough about egg replacers! The dough for these Cashew Butter Ginger Cookies comes together quickly. After a short chill and a roll in granulated sugar, they’re ready to go in the oven. The cookies bake up in less than ten minutes, just until they’re soft in the centers and crisp and sparkly at the edges.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}These little cookies are going to steal the show at your parties and cookie swaps, y’all. They look and taste just like the soft ginger cookies we all know and love–I bet that if I hadn’t just told you that these cookies are made from cashew butter and aquafaba, you wouldn’t even notice. And even if you do, the richness of the cashew butter, hits of molasses and spice, and chewy centers are nearly guaranteed to keep you coming back for more.Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free} 
makes about 3 dozen small cookies

1 16 ounce jar cashew butter
3 tablespoons aquafaba* (chickpea canning liquid)
2 tablespoons molasses (not blackstrap)
1 1/3 cups dark brown sugar, packed
1 tablespoon (3 teaspoons) ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon Kosher or sea salt
3 tablespoons cornstarch
1/8 teaspoon baking powder

Coating:
1/3 cup granulated sugar

In a large mixing bowl, combine cashew butter, aquafaba, molasses, dark brown sugar, ginger, cinnamon, and salt. Use an electric mixer (or a silicone spatula and some elbow grease) to beat ingredients together until smooth. Add cornstarch and mix again. Cover dough and refrigerate for 30 minutes.

Preheat oven to 350F. Line two baking sheets with parchment. Pour granulated sugar into a small bowl.

Remove dough from the refrigerator. Scoop dough in one tablespoon increments and roll into balls. Coat in granulated sugar and place about 2 inches apart on prepared baking sheets. Bake 8-10 minutes, until puffed and golden at the edges. Let cool on the baking sheets for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Leftover cookies will keep in an airtight container at room temperature for up to a week.

Note:

If you are not vegan, you may use one large egg (at room temperature) in place of the aquafaba. Proceed with the recipe as written.