Recipes, Uncategorized

Easy PB Cookies

Vegan Living by Danielle | Easy PB Cookies

These vegan, gluten-free cookies are super quick and easy to make. The ingredients are simple and healthy, and the results are amazing! My boyfriend is super picky and he loves these. He had one the other day and assumed they are loaded with sugar…SURPRISE! They aren’t. When I told him the only ingredients are peanut butter, maple syrup, almond flour/oat flour, and a sprinkle of sugar he was so surprised and had another!

I normally use almond flour for these cookies, but I was craving them the other day and didn’t have any almond flour left. I was not going out to the store for it either, so I experimented with ground oats. It worked just as well as the almond flour, and it’s cheaper! I used the same technique as my banana bread recipe: put 1 1/4 cup oats in the blender/food processor and grind until it forms a powder like flour. Substitute in the recipe for the almond flour.

Vegan Living by Danielle | Easy PB Cookie Dough

Ingredients:

  • 1 cup of almond/oat flour
  • 1/2 cup creamy unsweetened peanut butter (if PB doesn’t have salt, add 1/4 tsp salt)
  • 1/4 cup maple syrup
  • a few Tbsp of unrefined sugar (to roll dough in)

Directions:

  1. Preheat oven to 375F. Line cookie sheet with parchment paper, or use a stone cookie sheet like I have.
  2. Mix flour, peanut butter, and syrup with a wooden spoon until smooth.
  3. Take chunks of the dough and roll the dough in your palms to make 1-inch cookie dough balls.
  4. Put sugar on a plate and roll each cookie dough ball until covered in sugar.
  5. Evenly space the cookie dough balls on the cookie sheet.
  6. Squish the cookie dough ball down with a fork in an “x.”
  7. Bake for 8 minutes. They do not need more time or they will be very dry.
  8. Cool for 10 minutes before removing from cookie sheet.
  9. Allow to cool completely on a plate.

Enjoy!

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Recipes, Uncategorized

Wheat-Free Banana Bread

Vegan Living by Danielle | Wheat-Free Banana Bread

These banana bread muffins are so satisfying and delicious! I don’t feel guilty eating them either because all the ingredients are healthy (in moderation).

If you want the bread to be gluten-free, make sure that the oats are certified gluten-free. Sometimes oats are mixed with other, non-wheat, grains.

Some people are, but I’m not a huge fan of the hint of coconut flavor, so I love to use butter flavored coconut oil in the batter and to grease the pan too! Vegetable oil is another oil you could substitute for coconut oil.

Ingredients:

  • 2 medium-size ripe bananas
  • 1/4 cup unsweetened creamy peanut butter
  • 1/4 cup unsweetened almond or coconut milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup old-fashioned oats, divided
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350F. Grease or line muffin tin or pan.
  2. In a mixing bowl, mash the 2 bananas.
  3. Mix in peanut butter, nut milk, syrup, coconut oil, and vanilla. (Highly recommend adding the peanut butter first. I dropped it in after the milk and syrup…things got messy.)
  4. Use a blender or food processor to grind the 1 and 3/4 cup oats to a very course flour as shown below. (Finer flour will yield a final product with a gummy texture.)

Vegan Living by Danielle | Oats for Banana Bread

  1. Mix the course oat flour, the 1/2 cup whole oats, cinnamon, baking powder, baking soda, and salt into the batter.
  2. Once you have a relatively smooth batter, mix in chocolate chips!
  3. Scoop into your pan or muffin tin.
  4. Use a spatula or knife to spread the batter across the pan. (It doesn’t need to be perfect, just get it into all the corners.)
  5. Cook the bread for 30 minutes, muffins for 15-20 minutes depending on the size of the muffins. (I cooked my 6 large muffins for 20 minutes.)
  6. Check if the middle of the bread is cooked with a toothpick or fork.
  7. Set bread to cool on a cooling rack for 10 minutes.
  8. If you greased the pan instead of using a liner, use a fork or knife to carefully remove the bread from the pan.

Enjoy!