Vegan Gluten-free Chocolate and Peanut Butter Breakfast Cookies

This is one of those recipes that shouldn’t have worked.  I had no recipe, no real road map of what I was doing, and just baked with abandon.  My main goal was to create a cookie that met these criteria:

-vegan

-gluten-free

– chocolatey

– healthy enough to eat for breakfast

Done and done.

I basically took everything that I normally eat for breakfast in my microwave buckwheat bakes and put it in cookie form.   These cookies are packed with good for you foods like buckwheat, almonds, and flaxseed and you can have 3 cookies for under 300 calories (minus peanut butter topping – that probably puts it at about 330-350) with 10g of protein and 7g of fiber! (I calculated calories using caloriecount.com).  Although there is a decent amount of fat from the peanut butter, it is good for you fat and will keep you full for hours.

The cookies themselves are not extremely sweet.  The level of sweetness is perfect when you top with some additional peanut butter however if you want a sweeter cookie, add a tablespoon of maple syrup.

Cookies for breakfast? Don’t mind if I do.

Vegan, Gluten-free Chocolate PB Breakfast Cookies

Yields: 12 cookies

1/3 c. raw buckwheat groats, ground into a powder (use a clean coffee grinder!)

1/4 c. ground flaxseed

1/4 c. almond meal

1 tsp. baking powder

2 Tbsp. cocoa powder

1 ripe banana, mashed

1 Tsp. vanilla extract

3 Tbsp. vanilla soymilk

1/4 c.  smooth natural peanut butter

maple syrup, if needed for sweetness

1 Tbsp.  smooth natural peanut butter + 1 tsp. soy milk for topping, mixed together (add more or less soy milk depending on the consistency you like.  I make my own peanut butter so it isn’t completely smooth, store bought peanut butter should get pretty smooth.)

1. Preheat oven to 375F and line a baking sheet with some parchment paper and set aside.

2. Combine the first 5 dry ingredients in a bowl and sift together until thoroughly mixed.

3. Combine last 3 wet ingredients in another small bowl.

4. Add the wet to the dry and stir until you have a very sticky dough.  Add a bit more milk if your dough is still too dry.  It is going to be super sticky – gluten-free vegan dough is just that way.

5.  Scoop cookies by the table spoon (literally a spoon not tablespoon) onto the cookie sheet and using wet hands, press down slightly.

6. Bake for 10 minutes. Cool on cooling rack.

7. Once cool, frost with peanut butter topping if desired (I recommend it – it is so tasty).

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