Plant Based and Gluten Free Cookies

My husband and I do not have a problem with wheat products, so we don't normally have to deal with cooking gluten free.  For this, I am very thankful.  However, we have a member of our family who has a serious gluten allergy, as well as many other food allergies.  It has been a long journey for the parents of this child to find out what was causing these severe allergies.  It is not surprising to me that the doctors have not really been of very much help.  I salute parents who don't give up when it is apparent that something is very wrong. 

I am starting to change some of my recipes so that they can be gluten free, for when this child visits our home.  Some of my recipes can't really be changed to accommodate this, but with a few tweaks, some recipes can meet this challenge. 

        
PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 flax egg (1 Tbsp. ground flax mixed with 3 Tbsp. warm water)

¼ cup non-dairy buttery spread
¼ cup peanut butter
½ cup lightly packed brown sugar
¼ cup cane sugar
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
1 cup gluten free rolled oats, blended into a flour (or 1 cup oat flour)
1 cup almonds, blended into a flour, (or 1 cup + 2 Tbsp. almond flour)
½ cup vegan chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

In a small bowl, mix together the flax egg and set aside for five minutes.

Beat the buttery spread and peanut butter until combined.  Add both sugars and   Beat in the flax egg and vanilla extract until combined.

beat for one minute more.

Mix the dry ingredients, (baking soda, baking powder, salt, oat flour, and almond flour in another bowl.  Add the dry ingredients to the wet ingredients and beat to combine.  Stir in the chocolate chips.

Place mixture into the fridge for at least one hour. 

 Shape dough into one inch balls and place on the baking sheet.  No need to flatten the balls, as they will spread out on their own.  Place balls 2-3 inches apart. 

Bake for 11-13 minutes until lightly golden.  Let cookies rest on the cooking sheet for 4-5 minutes before placing on a cooling rack.

I noticed that the first tray of cookies were a little thicker than the subsequent trays of cookies. 

I  prefer the thicker cookies, so next time I will refrigerate the dough for a longer period of time.  This time I only left them in the refrigerator for about 30 minutes.  I think that will make a big difference.

 If you or someone in your family requires gluten free food, I would encourage you to find recipes and try to do at least some of your meal preparation in a whole food type of way, meaning less packaged goods. 

I found the prices of gluten free packaged foods incredibly expensive.  I think the food industry has taken advantage of people who require gluten free food.