Well, Christmas is just weeks away, and what a better to start my blog than with cookies. When I was in high school, I took a cooking class. In this cooking class, I decided to do an extra credit and found a recipe where I made cookies out of cake mix. And that is what inspired me to make this vegan, gluten free cookie recipe.
If you do not want to make your cookies vegan and gluten free, then follow this recipe that I used as my guide.
3 cups or 1 bag of gluten free vanilla cake mix (like Bob’s Mills)*
2 Tbsp of egg replacement + 6 Tbsp of water; mix together with a fork or whisk
1 cup of natural peanut butter
1/3 cup of water
1 tsp vanilla
¼ cup non-dairy butter (like Earth Balance), softened
1 ½ cups -2 cups mini or regular dairy-free, soy-free, and nut free chocolate chips
Preheat oven to 350 degrees.
Mix together all ingredients, except chocolate chips.
Fold in chocolate chips.
Line cookie sheets with parchment paper. Use an ice cream scoop or 1 tablespoon to place cookie dough on cookie sheet.
Cook 18-20 minutes. Stand on cookie sheet for 1 minute.
Cool on cooking rack.
Makes 27-30 cookies.
They are chewy goodness. Serve with a glass of milk.
*Also, you can use chocolate cake mix to make a Chocolate Peanut Butter and Chocolate Chip Cookie.