GV

Autumn means chilly days and rainy nights. Lazy Sundays and endless hours of cooking.

And somehow my craving for sugar grows when the cold kicks in. Not that I’m complaining though, because I finally managed to finish my cookie recipe with 3 flavor options.

So whether you like the classic chocolate chip. Want to have a peanut butter power cookie before your workout. Or an autumn winterish cranberry-cinnamon sweet, find your gluten-free recipe below and get your cooking feeling going today 🍪.

3-times-sugar-sweet-homemade-cookies-the-chick-peas-cuisine-snacks-sweet-recipe

3 times sugar sweet cookies

Michelle Braakhuis
So whether you like the classic chocolate chip. Want to have a peanut butter power cookie before your workout. Or an autumn winterish cranberry-cinnamon sweet, find your gluten-free recipe below and get your cooking feeling going today 🍪.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course sweets
Cuisine American, European
Servings 60 cookies
Calories 117 kcal

Equipment

  • oven
  • baking tray
  • bowl
  • measuring cups & spoons
  • fork
  • spoon

Ingredients
 
 

Vanilla chocolate chip

  • 1 cup buckwheat flour
  • 1 cup oat flour
  • cup soy butter (room temperature)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2-3 tbsps milk either oat, almond, or soy
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • 1 tbsp broken flaxseed mixed with 3 tbsps water
  • ½ cup chocolate chips
  • 1 tsp vanilla extract liquid
  • 1 tsp vanilla bean

Peanut butter peanuts

  • 1 cup buckwheat flour
  • 1 cup oat flour
  • cup soy butter (room temperature)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2-3 tbsps milk either oat, almond, or soy
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • 1 tbsp broken flaxseed mixed with 3 tbsps water
  • ½ cup peanut butter
  • ½ cup peanuts

Cranberry cinnamon pecans

  • 1 cup buckwheat flour
  • 1 cup oat flour
  • cup soy butter (room temperature)
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • 2-3 tbsps milk oat, almond, or soy
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • 1 tbsp broken flaxseed mixed with 3 tbsps water
  • ½ cup cranberries
  • ½ cup pecans (crushed)
  • 2 tbsps cinnamon

Instructions
 

Vanilla chocolate chip

  • Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.
  • Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder, and salt in a mixing bowl.
  • Add the soy butter and maple syrup.
  • Don’t forget to scrape down the bottom and sides when mixing.
  • Add the chocolate chips, vanilla extract, vanilla bean, and linseed and mix once more.
  • Lastly, add the almond milk.
  • Add one tablespoon of milk at a time, the mixture should still stay dry enough to roll proper dough balls.
  • Take a spoon and scoop out one big tablespoon of dough at a time.
  • Roll at least 20 cookie dough balls and put them on the baking tray.
  • Press down a little.
  • Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.
  • When done, take the cookies out of the oven and let completely cool down before serving or storing.
  • They will continue to firm up as they cool down.
  • You can store the cookies for 5-7 days in an airtight container.
    chocolate-chip-cookies-gluten-free-the-chick-peas-cuisine-snacks-sweet-recipe

Peanut butter peanuts

  • Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.
  • Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder, and salt in a mixing bowl.
  • Add the soy butter and maple syrup.
  • Don’t forget to scrape down the bottom and sides when mixing.
  • Add the peanut butter and peanuts and mix once more.
  • Lastly, add the almond milk.
  • Add one tablespoon of milk at the time, the mixture should still stay dry enough to roll proper dough balls.
  • Take a spoon and scoop out one big tablespoon of dough at a time.
  • Roll at least 20 cookie dough balls and put them on the baking tray.
  • Press down a little.
  • Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.
  • When done, take the cookies out of the oven and let completely cool down before serving or storing.
  • They will continue to firm up as they cool down.
  • You can store the cookies for 5-7 days in an airtight container.
    peanut-butter-cookies-the-chick-peas-cuisine-snacks-sweet-recipe

Cranberry cinnamon pecans

  • Preheat the oven to 185℃/365℉ and line a baking tray with baking paper.
  • Mix the buckwheat and oat flour together with the sugar, baking soda, baking powder, and salt in a mixing bowl.
  • Add the soy butter and maple syrup.
  • Don’t forget to scrape down the bottom and sides when mixing.
  • Lastly, add the almond milk.
  • Add one tablespoon of milk at the time, the mixture should still stay dry enough to roll proper dough balls.
  • Take a spoon and scoop out one big tablespoon of dough at a time.
  • Take a spoon and scoop out one big tablespoon of dough at a time.
  • Press down a little.
  • Place the tray at the bottom of the oven and bake for 20-25 minutes until the edges are golden brown.
  • When done, take the cookies out of the oven and let completely cool down before serving or storing.
  • They will continue to firm up as they cool down.
  • You can store the cookies for 5-7 days in an airtight container.
    cranberry-cinnamon-pecan-cookies-the-chick-peas-cuisine-snacks-sweet-recipe

Nutrition

Calories: 117kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 76mgPotassium: 104mgFiber: 2gSugar: 6gVitamin A: 148IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

Write A Comment

Recipe Rating