Make Something Monday: Gluten-free, Vegan, & [almost] Sugar-free Tagalongs
Ingredients [inspired by this Fork & Beans recipe]
For cookies: 1 c Bob's Red Mill Gluten-free all-purpose flour 1/4 c brown rice flour 1/4 c arrowroot powder 1/4 tsp + 1/8 tsp xanthan gum 8 tbsp coconut oil 3/4 c maple syrup 1 tbsp flax seed + 3 tbsp hot water 1/2 tsp vanilla extract 1/4 tsp salt
In a large bowl, mix together flours, arrowroot, xanthan gum, & salt. In a smaller bowl, use an electric mixer to cream together coconut oil, syrup, flax/water mixture, & vanilla. Add wet ingredients into dry mix & stir with a wooden spoon until a dough forms. Dough will be thick, but not sticky. To avoid sticky dough, add 1 tbsp flour at a time until desired texture has been reached. With damp hands, transfer dough to a piece of aluminum foil or parchment paper & roll into a long log. Wrap foil/paper around dough log & place in freezer to chill 2+ hours. Once dough has chilled, remove from freezer, unroll, & slice cookies at desired thickness with a sharp knife. Place cookies onto greased or lined cookie sheet. Bake at 325 degrees for 15-20 minutes. Remove from oven & allow to cool for at least 15 minutes before topping.
For peanut butter filling: 1/2 c Mara Natha Peanut butter 7 tbsp Earth Balance 3/4 c maple syrup
With electric mixer, cream all ingredients together. If mixture is runny, place in fridge for 5 minutes to thicken. Place cookies on parchment paper or other non-stick surface. Spoon approximately 1 tbsp of peanut butter onto the top of cooled cookies. Freeze cookies for 10-15 minutes to avoid melting the peanut butter with hot chocolate.
For chocolate coating: 1 c vegan, gluten-free chocolate chips 3 tbsp So Delicious coconut milk
In a small sauce pan, combine chocolate chips & coconut milk. Melt ingredients together over medium heat. Immediately spoon* melted chocolate over peanut butter covered cookies. Freeze for 10 minutes to solidify chocolate. Enjoy!
*For cookies completely covered in chocolate, try the chocolate dipping method described on Fork & Beans. Personally, I found the spooning method easier & totally tasty...just not quite as pretty.