• Michelle Braakhuis

3 TIMES SUGAR SWEET COOKIES


Autumn means chilly days and rainy nights. Lazy Sundays and endless hours of cooking.


And somehow my craving for sugar grows when the cold kicks in.


Not that I’m complaining though, because I finally managed to finish my cookie recipe with 3 flavour options.


So whether you like the classic chocolate chip, want to have a peanut butter power cookie before your workout..


..or an autumn winterish cranberry-cinnamon sweet, find your gluten free recipe below and let's light up that sweet cookin' feeling today 🍪.

VANILLA CHOCOLATE CHIP

Ingredients:

  • 1 cup buckwheat flour

  • 1 cup oat flour

  • 1/3 soy butter (room temperature)

  • 1/4 brown sugar

  • 1/4 maple syrup

  • 2-3 tablespoons almond milk

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1 tbsp broken linseed mixed with 3 tbsp water

  • 1/2 cup chocolate chips

  • 1 teaspoon vanilla extract liquid

  • 1 teaspoon vanilla bean

serves: 20 cookies extra needed: oven, baking tray, bowl, fork, spoon, measuring scoops


Directions:

Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.

Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder and salt in a mixing bowl. Add the soy butter and maple syrup.


Don’t forget to scrape down the bottom and sides when mixing.


Add the chocolate chips, vanilla extract, vanilla bean and linseed and mix once more.

Lastly add the almond milk.

Add one tablespoon of milk at the time, the mixture should still stay dry enough to roll proper dough balls.

Take a spoon and scoop out one big tablespoon of dough at a time.

Roll at least 20 cookie dough balls and put them on the baking tray.

Press down a little.


Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.


When done, take the cookies out of the oven and let completely cool down before serving or storing.


They will continue to firm up as they cool down.

You can store the cookies for 5-7 days in an airtight container.

PEANUT BUTTER PEANUTS

Ingredients:

  • 1 cup buckwheat flour

  • 1 cup oat flour

  • 1/3 soy butter (room temperature)

  • 1/4 brown sugar

  • 1/4 maple syrup

  • 2-3 tablespoons almond milk

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1 tbsp broken linseed mixed with 3 tbsp water

  • 1/2 cup peanut butter

  • 1/2 cup peanuts

serves: 20 cookies extra needed: oven, baking tray, bowl, fork, spoon, measuring scoops


Directions:

Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.

Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder and salt in a mixing bowl. Add the soy butter and maple syrup.


Don’t forget to scrape down the bottom and sides when mixing.


Add the peanut butter and peanuts and mix once more. Lastly add the almond milk.

Add one tablespoon of milk at the time, the mixture should still stay dry enough to roll proper dough balls.

Take a spoon and scoop out one big tablespoon of dough at a time.

Roll at least 20 cookie dough balls and put them on the baking tray.

Press down a little.


Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.


When done, take the cookies out of the oven and let completely cool down before serving or storing.


They will continue to firm up as they cool down.

You can store the cookies for 5-7 days in an airtight container.

CRANBERRY CINNAMON PECANS

Ingredients:

  • 1 cup buckwheat flour

  • 1 cup oat flour

  • 1/3 soy butter (room temperature)

  • 1/4 brown sugar

  • 1/4 maple syrup

  • 2-3 tablespoons almond milk

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1 tbsp broken linseed mixed with 3 tbsp water

  • 1/2 cup cranberries

  • 1/2 pecans (crushed)

  • 2 tablespoons cinnamon

serves: 20 cookies extra needed: oven, baking tray, bowl, fork, spoon, measuring scoops


Directions:

Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.

Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder and salt in a mixing bowl. Add the soy butter and maple syrup.


Don’t forget to scrape down the bottom and sides when mixing.


Add the cranberries, pecans and cinnamon and mix once more. Lastly add the almond milk.

Add one tablespoon of milk at the time, the mixture should still stay dry enough to roll proper dough balls.

Take a spoon and scoop out one big tablespoon of dough at a time.

Roll at least 20 cookie dough balls and put them on the baking tray.

Press down a little.


Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.


When done, take the cookies out of the oven and let completely cool down before serving or storing.


They will continue to firm up as they cool down.

You can store the cookies for 5-7 days in an airtight container.


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