Gluten-Free Vegan Peanut Butter Cookies
We have sweet, soft, gluten-free vegan peanut butter cookies on this episode of #LunchBreakLIVE. These cookies are delicious, simple to make, and pretty darn healthy for a cookie! Guest Chef Rosa LePelch, the founder/CEO of Rosa Cakes joins us, demonstrating how to make these special treats, without any guilt! Let’s take a look at how it’s done…
Check Out Rosa Bakes!
Rosa LePelch is the founder/CEO of Rosa Bakes, a 100% plant-based bakery (no storefront) located in Chantilly, Virginia. Seven years ago, her mom was diagnosed with breast cancer and from then on, Rosa and her mom decided to go vegan and her family followed! Rosa has always had an interest in baking and decided to take her passion to the next level after she graduated from Virginia Tech in the summer of 2020 with a B.S. in Human Nutrition Food and Exercise, and a concentration in Dietetics. She hopes to cater to all people in the DMV area; vegans and non-vegans alike, health-conscious individuals, you name it! She operates her business out of a commercial kitchen and orders must be placed 1-2 days in advance on her website. She specializes in vegan baked goods like cakes, cupcakes, cookies, brownies, and even yeast-raised donuts!
Vegan Peanut Butter Cookies (Blossoms) Without the Guilt!
These delicious soft peanut butter cookies are made without refined sugars, flour, or oil! They are topped off with a homemade “Hershey’s kiss” and are the perfect nutritious treat to enjoy when you’re craving something sweet! This is that kind of cookie you can enjoy without much guilt, and they certainly don’t lack in flavor and deliciousness! Super simple to make, and a whole lotta fun to eat!
WFPB Peanut Butter Blossoms
- 1 ½ cup Oat Flour
- 1 ½ cup Almond Flour super-fine
- 1 tsp baking soda
- 1 cup runny peanut butter
- ⅔ cup agave
- 6 tbsp unsweetened almond milk
- 2 tsp vanilla extract
- Chocolate “Kisses”:
- 1 cup vegan chocolate chips
- 1 tsp coconut oil or peanut oil that’s naturally separated from the peanut butter
- Preheat the oven to 350 F.
- Add the almond and oat flour in a large bowl. Sift in the baking soda to ensure there are no clumps. Mix until well combined.
- In a separate large bowl, mix the peanut butter and agave. Add in the almond milk and vanilla extract.
- Mix the dry ingredients into the wet ingredients until well combined and let it chill in the fridge for 10 minutes or until the dough has firmed up.
- Take dough out of the fridge and using a 1 ½ tablespoon cookie scoop, scoop the cookie dough, and roll into balls.
- Grab your nonstick baking cookie sheet (or baking sheet lined with a silicone baking mat) and place the cookie dough balls onto the pan 2 inches apart.
- Slightly flatten the cookies with your fingers or palm of your hand.
- Bake for 12 minutes.
- While the cookies are baking, melt one cup of chocolate chips and 1 tsp of oil (if desired) into a bowl using a double boiler method. To do this, boil water in a saucepan on high heat. Once the water starts to boil, lower the heat to medium-low and add the bowl of chocolate chips and oil.
- Note: make sure you don’t add too much water to the saucepan so that once you place the bowl on top, the water doesn’t overflow and spill.
- Mix the chocolate and oil mixture using a rubber spatula until it’s melted and add it to the silicone “hershey kiss” mold. Using a toothpick, mix the chocolate in the mold to prevent air bubbles from forming.
- Add the silicone mold to the freezer until the chocolate has become firm, about 20 minutes or so.
- Remove cookies from the oven, and let them cool on the tray for 5-10 minutes before placing them on a cooling rack.
- At this time you may place your homemade kisses or chocolate chips in the middle of the cookie.
- Place the cookies in the freezer for about 10 minutes to let the chocolate harden a bit.
- Take out of the freezer and enjoy right away or let them sit at room temperature before enjoying! These cookies pair well with your favorite glass of non-dairy milk.
- Optional add ons:
- -Roll the dough in coconut sugar prior to baking to make them sweeter.
- -Sprinkle sea salt on chocolate chips.
Dessert For Lunch! Yes Please.
What an awesome episode of #LunchBreakLIVE where we got to eat dessert for lunch. Yum! Give these tasty, and guilt-free vegan peanut butter cookies a try, and let us know how much you loved them! Take a photo of your finished treats and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to try? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.