Wednesday, June 21, 2017

Peanut Butter Oatmeal Cookies with Chocolate Frosting (dairy-free,egg free)

I'm off for the summer!  Yahoo.

This past semester has been long. The good news is that I got an "A" in my math class.  My next math class doesn't happen until September and my brain is looking forward to the break.  

What's this mean?  Well, hopefully, it means more blogging, more cooking, more camping, and more summer fun.  

I made these cookies after we went to the aquarium today and my husband picked up a peanut butter cookie. Unfortunately, I was not able to eat any of it. These cookies--yes--I can eat every single one of them because they don't have any dairy or eggs in them. 

I learn something every time I step into the kitchen. Today I learned that I can make a really good dairy-free chocolate frosting.  I always thought you had to have butter and milk to make it rich and spreadable. This frosting is perfect. I used powdered sugar, almond milk, a pinch of salt, Scharffen cocoa powder, and avocado oil.  I blended it all together until the consistency was what I needed to spread on each cookie. Recipe is below. *Scharffen Cocoa has the ingredients listed as just cocoa. Please read your own labels on your cocoa and decide for yourself if you are okay consuming the product of your choice.

Why frost the cookies?

First of all, you don't have to frost them. Personally, they remind me of a muffin, not too sweet, so the frosting is only an option.  The frosting adds a bit of sweetness that I felt my kids and neighbors would enjoy. I also prefer the frosting to the non-dairy chocolate chips.

Can they be Gluten-Free?

Yes, they can be gluten-free. I used whole wheat flour in this recipe but you can substitute a one-for-one gluten free flour blend in this recipe. I still do a lot of gluten-free cooking because my son's girlfriend is gluten free.

How many cookies does this recipe make?

This recipe makes about 50 cookies. I make a full batch and freeze half the dough for a later date.

Peanut Butter Oatmeal Cookies with Chocolate Frosting (vegan)
 Recipe adapted from Beaming Baker

2 cups whole wheat flour
2 cups rolled oats (uncooked)
1.5 cups unsweetened, shredded coconut
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup creamy peanut butter (I use an organic, peanut only peanut butter)
1/2 cup avocado oil
1 cup brown sugar
2 flax eggs
2 teaspoons vanilla
1/2-3/4 cup of almond milk (more may be necessary)

Chocolate Frosting

2 cups sifted powdered sugar
1/2 cocoa powder (more if a darker chocolate is wanted)
1 tablespoon almond milk
1-2 tablespoons avocado oil
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Line a cookie sheet with a parchment sheet or oil cookie sheet.

2. Combine the dry ingredients. Use a whip to blend well.  

3. Make flax egg. Take 2 tablespoons flax meal and add 6 tablespoons water. Stir and let set for 3-5 minutes.

4. Combine remaining ingredients and then add to dry ingredients. Use a wooden spoon and mix dry and wet ingredients until well combined. I use my hands. The dough is thick.

5. Use a cookie scoop and place 15 cookies on each cookie sheet. Use a fork to flatten and criss-cross the tops of each cookie. Bake for 9 minutes. Let cool slightly. Move to a cookie rack to cool.

6. To make chocolate frosting: Sift powdered sugar.  Stir in cocoa and salt.  Drizzle oil and milk. With a spoon or whisk, beat frosting. If too thick add more milk.  Too thin, add more powdered sugar.

Taste the frosting! Make adjustments as needed. You can always add more cocoa or sugar to the bowl.

7.  Frost cookies and serve. Keep in an airtight container for up to 7 days. 

*Dough can be frozen for 3 months. To use: thaw and bake as recommended above.

Cookie dough is thick. I use a scoop to ensure the cookies are all the same size.

I shaped the cookies with my hand after scooping the exact amount.

I used a fork to criss-cross the cookies. They do not spread on the baking sheet.

Donut Breakfast Casserole

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