Gluten Free Gremlins

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More gluten free goodness!

I revamped my FAVORITE cookies to be gluten free and vegan! (no really. These are actually my favorite peanut butter cookie. EVER. I’ve lost count of how many times I’ve made them—Kira can attest, I swear: these are what probably got me through my thesis last year. For reals. AMAZING. You see? So many capital letters must mean they’re fabulous).

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AND I did it without needing to buy anything extra special or expensive. Always a priority for me, as OH HEY student loan payment that deducted yesterday. Pshhh. Student loans. RUDE. Doesn’t the government know I have more important things to be paying for now that I’m finished with school? Ugh. ANYWAY. These cookies are cost effective and tasty! And I get to fling chia seeds all over the kitchen when I make them (not saying that happened or anything, or course not). And then the little seedies get to take up residence in my stomach with my symbiotic gremlins, and make them happy for several hours. Which means that in turn I’m happy. Wait. Pause. If it’s a symbiotic relationship I have with my gremlins, shouldn’t I be getting something out of it besides stupidly loud noises from my midsection?

Anyway. Make these cookies! They will make your gremlins happy (Don’t try to deny it and pretend you don’t have them, I know you do) with their healthy fats (pb), whole grains (oats and buckwheat), and mini seed nutrient powerhouses (chia), and chocolate (because chocolate makes everything better). And if your tummy is gluten sensitive, hooray! Buckwheat is naturally gluten free (despite having wheat in the name), and has a great nutty flavor. These cookies aren’t super sweet as posted, so increase the sugar a bit if you like a sweeter cookie (I’d say up to a 1/2 c).

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Peanut Butter Buckwheat Cookies

The original recipe post is here, if you don’t have a sensitive tummy or are vegan. Yield: 15 decently sized cookies.

  • 1.5 c rolled oats (I use Bob’s Red Mill certified gluten free)
  • 1/2 c buckwheat flour
  • 1 tsp baking powder
  • 1.5 tbsp chia seeds
  • 2 tbsp butter-type-stuff (I use soy free Earth Balance; whatever you like is fine), slightly melted
  • 2 tbsp unsweetened applesauce
  • 1/4 c brown sugar
  • 3/4 c organic peanut butter (mine has salt)
  • 1 tsp vanilla extract
  • 2 tbsp flaxseed mixed with 6 tbsp water
  • 1/4ish c chocolate chips

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

In a smallish bowl, mix together flaxseed and water, and let sit for about 5 minutes to create a flax “egg”. In a bowl, whisk together oats, buckwheat, baking powder, and chia. In a larger bowl, beat butter and applesauce with the brown sugar until lighter in color and fluffyish. Beat in peanut butter, vanilla, and flaxseed mix until combined. Working in batches so you don’t kill your hand mixer, beat in the dry ingredients. Stir in chocolate chippies. Drop by the heapingish spoonful onto the prepared cookie sheet—-I like to flatten and shape mine slightly, as they don’t spread (this also means you can get the whole batch on one cookie sheet, WIN). Bake for 10 minutes, until lightly golden.

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