This weekend I did some light baking (haha), and I thought I’d share the recipes I tried with y’all. All three of these recipes are vegan, gluten free, and oil free (besides the vegan chocolate chips–does that count?)
- Best Vegan Gluten-free Chocolate Chip Cookies from The Vegan 8
These were the 1st batch I made, and they are SO delicious. After they had cooled for a few minutes, I had Lucas try one, and his “oh, wow,” said it all. The almond butter makes these really soft, creamy, and rich.
Mine didn’t come out looking quite as uniform as the ones in The Vegan 8’s photos, and I think I could have added a little more water to the batter to help with that. Or it could be because she makes her own almond butter that’s smoother than the kind I used. I don’t know about y’all, but I care more about how cookies taste than how they look though.
I will definitely make these again! This was my first time trying a dessert recipe from The Vegan 8–I’ve made her spinach artichoke fries various times, and they are also amazing. So many recipes to try, so little time!
2. Peanut Butter Cookies Baked in a Muffin Tin from Chocolate Covered Katie
Cookies baked in muffin tin, say what? This method is actually quite genius. Since the cookies are pressed into the muffin tin, they come out thick and have a “deep dish” cookie taste. These are sugary, peanut buttery, rich, and tasty. I will definitely make these again as well. I didn’t spray the muffin tin (since I don’t cook with/use oil at home), so they were a little hard to get out, but that was to be expected.
3. Raw Cookie Dough from Chocolate Covered Katie
This is actually a recipe for cookie dough that caught my eye because it’s made with chickpeas (I’m alway looking to eat more beans, even in cookie form, lol), but I ended up baking it into cookies. The recipe says the dough can make cookies (though it’s intended to eat as is), but it doesn’t list baking instructions. I baked them at 350 degrees F for 9-10 minutes.
After the other two batches of cookies, I was running out of baking trays, so I made one batch of these on a regular baking tray and one batch in mini muffin tins. (Why was I making two batches? Because I’d made these for Lucas before, and he requested two batches.)
These are really gooey when they come out and then firm up a bit in the fridge and are way better the next day in my opinion. They kind of taste more like cookie dough bites than cookies even after they’re baked, which is a yummy phenomenon. I’ve made a few of Katie’s recipes (like Texas sheet cake, chocolate muffins, and strawberry donuts), and I’ve never been disappointed.
My baking adventure was definitely a success–I loved all three recipes and would definitely make them all again! Have you tried any good cookie recipes lately? Let me know in the comments!
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