Easy Egg-Free, Vegan and Gluten-Free Sea Salted Peanut Butter Chocolate Chip Cookies (+MeatlessMonday)

This is the second week in a row I've posted a dessert recipe, and I sincerely apologize that we've detoured from my usual uber healthy meals and salads.

But holy smokes folks is it ever worth it!! (Also, it's Halloween weekend, so I think we can all forgive ourselves a cookie or two, and Happy Halloween everyone!)

So that said, I also have to apologize more specifically for this recipe, because these cookies are ridiculously addictive. It's highly unlikely you'll be able to have just one, and you'll probably want them regularly.

I say this from experience. I've made four batches in the past ten days, and today was the first time I was able to actually take pictures of them before they were all eaten...

They're super fast and easy, aren't too sweet, and come with peanut butter, chocolate chips, AND sea salt. Need I really say more?



I justify having one before I go to the gym in the morning because, after all, peanut butter has good protein in it. And salts must be replenished when sweating... so it's ALL good, right??

See that sea salt? Gotta love that stuff!

 This recipe is modified from Claire Robinson's recipe on the Food Network to be egg free as well as wheat free. I didn't want the cookies to be too crumbly (which they tend to be without any eggs at all) so I used a flax egg instead of a real egg. I also cut the sugar in half, and added a mix of miniature and medium-sized chocolate chips.

Here's a quick breakdown of the steps:

 

Ingredients for Sea Salted Peanut Butter Chocolate Chip Cookies  
(makes approximately 25 cookies)


1 c natural smooth peanut butter (don't worry if it's super runny. It will firm up)
1/2 c loosely packed brown sugar
1 tsp pure vanilla extract
1 Tbsp ground flax mixed with 2 1/2 Tbsp warm water
1 handful of vegan miniature or medium-sized chocolate chips (mini is best to prevent the cookies from crumbling while shaping, but I've used a mix of both successfully)
Coarse sea salt, for sprinkling


Directions:

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

1) Mix peanut butter, brown sugar, vanilla extract, and flax mixture. Mix with a wooden spoon until dough forms into a ball. Then fold in a handful of chips (about 1/4 cup).

2) Form dough into small balls. Indent with a fork and sprinkle with sea salt.

3) Bake 12 minutes and remove from heat. Let baking sheet cool on a cooling rack before moving cookies (they will be puffy and soft until they cool).

See? That easy. All in all it takes about 20 minutes total.


I used the pacific sea salt from this packet of gourmet salts my in-laws gave me for Christmas. It's divine :)  But you can usually find coarse sea salt in the baking or bulk section of most supermarkets.

And now for some more gratuitous cookie porn!

Also, in case you're wondering, I made the tea towel with this Paris stamp set . More on that another time (I'll try to put together a tutorial. I LOVE the stamps!)

 

Happy Halloween everyone! 

What are you doing this weekend? 

What's your greatest Halloween temptation?

What's your greatest cookie temptation? 

Have you seen my gluten free pasta book  Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :)  

 

This post was shared on the following great link parties: Allergy-Free Wednesday, Hearth and Soul Hop, Meatless Monday with the Fit Foodie Mama and Running on Happy,