Sweet Sundays: This week we have a special treat straight from the pages of My Sweet Vegan!
Hannah ~ Unassuming from afar, tempting upon closer inspection, and hauntingly delicious at first bite. All the signs would seem to say that these are your typically tasty peanut butter cookies; Full of nutty flavor, soft and chewy, yet still satisfyingly crisp. Certainly every aspect of this classification is accurate, although there is something slightly different about these that most people wouldn’t even venture to guess.
These cookies are indeed not only vegan as per usual, but also gluten-free. In addition, if one were baking for a diabetic, I could imagine the sugar can even be replaced with Splenda or stevia, although I’m not sure the exact conversion from stevia to regular white sugar, as the former is much sweeter than the later.
Health food? I guess you could say that. Delicious? You could say that one again …
In such a biased and prejudiced world out there, millions would write this one off because of its secret ingredients, which is why I’m not going to focus on that. See for yourself, but I don’t think they should be looked upon any differently than white flour or salt; Ingredients are just that, better or for worse, and even the most unexpected ingredients can be used the right way to create something amazing.
Gluten-Free Peanut Butter Cookies
Recipe from My Sweet Vegan: passionate about dessert, by Hannah Kaminsky.
1/2 Cup Red Lentils, Dry
1/4 Cup Instant Mashed Potato Flakes
1/2 Cup Soymilk
1 Cup Crunchy Peanut Butter
3/4 Cup Sugar
1/4 Cup Cornstarch
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1/4 Teaspoon Salt
Preheat your oven to 350 degrees.
Begin by grinding up your dry lentils in a food processor for a good 5 – 10 minutes, or until it is a fine powder. This step is crucial, as any remaining pieces of whole lentils will contribute a slightly off texture to the finished cookie. While that’s churning away, combine the soymilk and mashed potato flakes in a microwave-safe bowl and heat for one minute. Let it cool for a minute or two, and toss it into a stand mixer along with your lentil flour.
Mix in the peanut butter and sugar next. Sprinkle in your cornstarch while keeping the mixer at a low speed, bringing it up faster once it’s well combined and no longer threatens to send starch flying out. Make sure that it’s thoroughly mixed at this point, because lumps of cornstarch do not make nice prizes.
Add in the remaining ingredient, combine, and spoon out onto silpat-lined baking sheets.
Leave a good amount of room between cookies in case of spreading, but they shouldn’t go too far. Slide the dough lumps into the oven and cook for 10-12 minutes. Removing them from the hot box, allow them to sit on the hot tray for another 5 minutes before pull the silpat off onto a cooler surface, where they should come down to room temperature.
Depending on the size, you will end up with approximately two dozen cookies to enjoy and share with all.