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Jake's favorite cookies!

Updated: Feb 24, 2020

Jake would basically do ANYTHING for me to make these amazing cookies for him (even a massive load of dishes).

There's no way that you can have these in the house and not eat the whole batch.

For Christmas, I made him a coupon book with 3 coupons redeemable for me to bake him these cookies.

Hope you enjoy!

Let us know if you try them out

(maybe save one for Jake if you can😉)


Rachel Russell


Peanut Butter Chocolate Chip Cookies (vegan + gluten-free)

Makes 12-13 cookies



1 tablespoon ground flax

3 tablespoons water

1/4 cup coconut oil (not melted)*

1/4 cup peanut butter or almond butter

1/2 cup coconut sugar

1/4 cup organic cane sugar

1 teaspoon pure vanilla extract**

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 cup gluten-free rolled oats, blended into a flour (or 1 cup oat flour)

1 cup almonds, blended into a meal (1 cup plus 2 tablespoons almond meal)

1/3 cup non-dairy chocolate chips


Preheat oven to 350°F and line a baking sheet with parchment paper.

In a small bowl, mix together the ground flax and water. Set aside for a few minutes so it can thicken (this will make a "flax egg").

With an electric mixer or in a stand mixer, beat the oil/vegan butter and peanut butter until combined.

Add both sugars and beat for 1 minute more.

Beat in the flax mixture and vanilla extract until combined.

Now, beat in the dry ingredients (baking soda, baking powder, salt, oat flour, and almond meal) one by one.

Stir in the chocolate chips.

Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart (I usually press them down a bit).

Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will firm up as they cool.

Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.



*Could use vegan butter substitute (ie. Earth Balance/Melt)

**Sometimes I use half a dropper of Sweetdrops (Vanilla) instead of vanilla extract

Original recipe from:

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