White Chocolate Peanut Butter Cranberry Cookies (Vegan, Gluten Free)
- Minutes to Prepare:
- Number of Servings: 36
Ingredients
-1 cup: all-purpose gluten free flour-1 cup: peanut flour (+.25tbsp xanthan gum)-1 teaspoon: baking soda-1 teaspoon: baking powder-3/4: teaspoon: salt-1 cup: brown sugar, packed-3/4 cup: Earth Balance vegan butter-2 flax eggs (2 tbs ground flax seeds,4-6 tbs water, simmered for 5 mins and allowed to cool.)-1 teaspoon: vanilla paste-1/2 cup (128g): White Chocolate Wonderful Peanut Butter-1 cup-ish: dried cranberries
Preheat oven to 350 degrees and line your baking sheets with tinfoil.
Make your flax eggs by simmering the ground flax in 4-6tbs of water for five minutes, allow to cool.
In a large bowl sift together your flours, xanthan gum, salt, baking soda and baking powder. Set aside. In a second bowl, cream together your brown sugar and peanut butter. Add in your flax eggs and vanilla to the brown sugar and peanut butter. Gradually add in your dry ingredients until a dough forms. Add 1 tbs extra water if too dry. Stir in cranberries.
Optional: Chill for two hours or overnight before baking.
Bake for about 15 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user SOSARAHSAYS.
Make your flax eggs by simmering the ground flax in 4-6tbs of water for five minutes, allow to cool.
In a large bowl sift together your flours, xanthan gum, salt, baking soda and baking powder. Set aside. In a second bowl, cream together your brown sugar and peanut butter. Add in your flax eggs and vanilla to the brown sugar and peanut butter. Gradually add in your dry ingredients until a dough forms. Add 1 tbs extra water if too dry. Stir in cranberries.
Optional: Chill for two hours or overnight before baking.
Bake for about 15 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user SOSARAHSAYS.
Nutritional Info Amount Per Serving
- Calories: 77.4
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 134.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 3.0 g
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