I always have different variations of these cookies on the bench and usually some in the freezer. I absolutely love these cookies and I’m not sure if I could go a day without one. They really are so quick and easy to make and so easy to vary as well (especially when you make them as often as I do). Two bowls and 13 minutes in the oven and your set! Give them a try and let me know if you try any different variations!
Just a quick note: I think when you are baking with a variety of gluten free flours and other ingredients like baking powder, baking soda and xanthan gum it is really important to sieve the dry ingredients and then to whisk them all together as well. It is important to make sure that all of the dry ingredients are evenly dispersed so that it bakes evenly. It won’t be any good if you have a big clump of baking soda in one part of the batter and none somewhere else!
1 cup brown rice flour
½ cup tapioca flour
1/3 cup buckwheat flour
1 ½ tsp xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
3 TBSP unrefined cane sugar
¾ cup oil
1/3 cup brown rice syrup
2 TBSP natural smooth peanut butter
2 tsp vanilla
½ cup each of roughly chopped pistachios, cranberries and white chocolate chips (I used a block of vegan white chocolate that I cut into strips)
Sift all of the flours, xanthan gum, baking powder, baking soda, unrefined cane sugar (if it is fine enough) into a large mixing bowl. Now whisk all of the dry ingredients so everything is evenly dispersed. Set aside as you combine the wet ingredients.
In another bowl, combine the oil, brown rice syrup, natural smooth peanut butter and vanilla with a whisk (sometimes if I find that the peanut butter is distributing in the mixture well I will heat the mixture for 10 seconds).
Now go ahead and add the wet ingredients to the bowl of combined dry ingredients (make a well in the centre of the dry ingredients – it’s always more fun this way). Now here is where you need to use some of your own discretion. Because you are using a variety of flours, you can never be 100 percent sure how absorbent they will be. Ground grain flours (such as buckwheat and millet) can be fine in texture or quite grainy depending on the brand and this can affect the amount of oil required for the right consistency. Basically you’ll need to judge whether you feel it is at the right consistency and either add more flour as required or more oil and brown rice syrup. The batter should be moist and able to hold together if you roll it into a ball. It’s really not as hard as I make it sound.
Now add the fun ingredients (pistachios, cranberries and white chocolate chips if you were unsure) and mix until just combined. Take tablespoon sized amount of the batter and roll/squeeze it into a flat ball with your hand. Place each cookie onto a baking paper lined cookie tray.
Bake at 180 degrees Celcius (350F) for around 13 minutes, or until perfectly golden. Don’t forget to enjoy the smell as they bake.
Of course, you will need to gather your ingredients (missing from this picture is 3 TBSP evaporated cane juice), dry ingredients…
And wet ingredients…
Sieve and whisk all of your dry ingredients…
Combine the wet ingredients…
Add the wet ingredients into the dry and stir until combined…
Add the pistachios, cranberries and white chocolate chips…
Roll and shape tablespoon amounts of the dough into cookie shapes…
Pop on your baking tray and bake for 13 minutes at 180 degrees Celcius (350F)
When time is up, remove them from the oven, let them sit on the tray for 5 minutes and then transfer to a wire rack to cool…
Deliciously crunchy, gooey in the middle with amazing bursts of flavour from the pistachios, cranberries and white chocolate chips.