Peanut Butter Cookies and Bars


The beauty of summer is that my boys are with me all the time.  Yesterday afternoon, my 9 year old came inside wanting a break from the nerf war and yard play with his brother.  Luckily, my husband was heading into the woods to do some tree work and our 5 year old was more than happy to tag along…. so me and my firstborn had the kitchen to ourselves.  These not-too-sweet, not-too-peanutty treats are the result of our kitchen experiment.  We will definitely play with this dough some more to create variations, but it’s a great dough right out of the gate.  Share worthy for sure!

GFV Peanut Butter Cookies + Bars

1 ½  cups brown rice flour
½  cup arrowroot starch
1 tsp baking soda
1 tsp xanthan gum
1 cup peanut butter
1 tsp ground cinnamon
2 Tbsp flax seed meal
8 medool dates, pitted
1 cup water

Turn on your oven to 350 degrees and get it nice and warm while we work on the dough.

Remove the pits from the dates and place the dates into your food processor.  Pulse until the dates form a sticky paste.  Add the brown rice flour, flax seed meal, arrowroot, baking soda and xanthan gum.  Pulse until the mixture resembles coarse crumbs.  Spoon the peanut butter into the food processor and pulse to combine.  Begin streaming in the water while pulse until a uniform, creamy batter comes together.  This is a bit stiff, so be careful not to overload your machine!

Scoop out 24 tablespoons, rolling each Tbsp into a ball.   We had fun pressing each ball flat with the bottom of our measuring cup.  The edges crinkled and the centers were smooth.  The cookies hold their shape and don’t spread.  I can fit 12 cookies on each baking sheet.

Bake for 12 minutes on a parchment lined cookie sheet.

With the remaining cup of dough, either roll out more cookies or try this:

Add:
½ cup gluten free oats
¼ cup vegan chocolate chips or minced raisins or minced dried cranberries (or all 3, but then you’ll have to add 1/4 cup more peanut butter and a dash more water)
¼ cup peanut butter
2 Tbsp chia seeds + 8 Tbsp water + 1 tsp vanilla

Mix the add in’s with the dough until everything is combined.  Press into a small bar pan (6 x 10 inches) or shape into a rectangle on a parchment lined baking sheet.

Bake at 375 for 25 minutes, cool and slice.

 

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