Disclosure: I received a product package courtesy of The Sneaky Chef. All opinions expressed are my own, thank you.
Last week was a whirlwind for me. From prepping for the back-to-school season, getting ahead on blog posts, and trying to find ways to carve out more time for self-care at home, it’s been a mess. Despite all the work I’ve put in this past week, I’ve had a real nagging feeling in the back of my mind. A hankering for peanut butter cookies. A strange choice considering we didn’t have normally keep peanut butter cookies on hand, the fact that baking in the middle of the summer is nuts, and that I’m currently on a 28-day Personal Trainer food meal plan. As is life.
To satiate my cookie craving I quickly concocted a plan to maintain my current meal plan and my sweet tooth alike. I’d bake cookies, eat just one (maybe two), and then freeze the rest of the batch for my family this fall. The best part? I had everything I needed on hand to make cookies! You have to love a well-stocked pantry, am I right?
The only hitch? I wanted to make sure these cookies were somewhat healthy in nature. Because over the last several weeks, I’ve been trying to make at least the majority of my weekday meals vegan. I’ve noticed that I feel more clear-headed and full of energy when I do, so I’ve worked to make it a liveable habit.
Luckily, peanut butter cookies are a cinch to make vegan. With a few tweaks, mind you. I subbed oat flour for white flour to make sure my cookies were vegan and gluten-free. While with any baking, vegan or otherwise, the bottom line is taste. To that end, I promise you these cookies will knock the socks off even the pickiest of peanut butter lovers. Like socks on the floor, cookie crumbs galore, and you could care less about cleaning those crumbs up kind of good. I’ll let you savor that image for a moment.
These cookies are the softest and most tender peanut butter cookies I’ve ever tasted. The use of organic coconut sugar gives them a warm caramel layer to their base that’s so good. These vegan and gluten-free cookies are every bit as decadent as their traditional counterparts! Just without yucky things like processed flour and GMO-laden junk. These vegan cookies have a melt-in-your-mouth goodness, and pair amazingly with, you guessed it, a tall, cold glass of plant-based milk.
Did I also mention that these cookies are nut-free peanut butter cookies? Yup, you read that correctly. I used No-Nut Butter by The Sneaky Chef in my mix! While we are not a nut-free family, my husband teaches many students who are. When I send baked goods to school I like the idea that all students could share in the cookie eating happiness so I try to use The Sneaky Chef products whenever I can.
Something else that’s great about The Sneaky Chef No-Nut Butters, they are soy-free (great for gals like me with PCOS) and are made of golden peas- a variety of garden peas that are sweet, naturally nutty tasting and packed with vegetable nutrition. I’ve also found that my family loves the taste of The Sneaky Chef No-Nut Butter. The Sneaky Chef No-nut butter comes in a traditional peanut butter flavor, chocolate flavor, individual to-go cups, and a new line of fruit spreads in fun flavors, including Cherry Vanilla Pop, Blue Razz Berry, Caramel Apple, Watermelon Slice, and everyone’s favorite, classic grape. All perfect for back-to-school lunches this year!
I also love that The Sneaky Chef products are 100% peanut and tree nut-free, produced in a nut-free facility, all natural, soy-free, don’t contain gluten, high fructose corn syrup, artificial colors or flavors, and come in BPA-free jars! Making them perfect for nut-free schools and co-ops! And if you’d like to check out more about The Sneaky Chef click here and to find a store locator in your area click here! You can also follow The Sneaky Chef on Facebook, Twitter, Instagram, and Pinterest too!
Folks, I’ve said all that to say this, the next time you find yourself craving peanut butter cookies, think vegan, gluten-free, no-nut butter cookies. Go healthy or go home!
And this fall when you’re getting your bake on, think outside the box when it comes to your favorite baking recipes. Consider all the super simple ways you can change things up for the better while baking this coming holiday season! Now I have to ask, do you love peanut butter cookies? Or have you tried The Sneaky Chef products before? If so, I’d love to hear about it below!
- 1 cup Sneaky Chef Butter
- 1 cup Organic Coconut Sugar
- 2 teaspoons Organic Vanilla Extract
- 1 cup Organic Oat Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 1/8 Teaspoon Pink Himalayan Salt
- 1/4 Cup Filtered Water
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute using a hand or stand mixer on high.
- Add in the vanilla extract and beat for another 30 seconds.
- Sift your dry ingredients (oat flour, xanthan gum, baking soda, and salt) into another mixing bowl together.
- Slowly add your dry ingredients to your wet ingredients (water, sneaky chef, and vanilla extract), beating until a dry dough forms.
- Add in your filtered water and beat until well incorporated into your dough. Make sure to not over mix your dough to ensure your cookies come out light and fluffy, and not tough and dense.
- Line two baking sheets with parchment paper or silicone baking mats.
- From here you will need to roll your dough in your hands to the size of a golf ball. This will be roughly about 2 tablespoons per cookie.
- Drop your cookie balls onto parchment paper.
- If you want a traditional cookie pattern, create hash marks on your cookies with a fork in a crisscross pattern.
- Bake your cookies for 8-10 minutes or until slightly golden on the edges.
- Remove cookies from the oven and cook on a wire rack completely.
- For a low-sugar: For a lower sugar option, substitute coconut sugar for organic stevia.
- Cookies can be stored in an airtight plastic container to keep the cookies soft and chewy for up to two weeks. Cookies power sealed will last up to a month.
- Cookies can also be frozen for up to a year, and when you are ready to eat your cookies just let them thaw on a wire rack for 2-3 hours before serving.