Tuesday, May 15, 2012

Yummy Batter Cookies

I named these after the fact that I couldn’t stop eating the batter.  But don’t let the name fool you, the actual cookie post-baking is incredible.  These are by far my favorite gluten-free, vegan cookies yet!  And for those who know me, I make cookies almost every other night and love to experiment with different flours, measurements and different ingredients to keep things interesting.

My husband (who has become my default taste tester) agrees the texture is like a “real” cookie and it has the perfect balance of sweetness (thanks to my new obsession, agave nectar, instead of my go-to stevia which can sometimes be a little too sweet or have a slightly bitter aftertaste).

This recipe makes 12 cookies (unless you eat the batter which is irresistibly yummy).

Dry Ingredients
  • ½ cup quick cooking oats (gluten free)
  • ¼ cup teff flour
  • ¼ cup raw walnut baking pieces
  • ¼ cup dark chocolate mini chips
  • 1 tbsp arrowroot powder
  • ½ tsp nutmeg or cinnamon

Wet Ingredients
  • ¼ cup raw almond butter
  • ¼ cup almond milk
  • 1 tbsp unsweetened apple sauce
  • 1 tbsp agave nectar (light)

  1. Combine all dry ingredients in a bowl and stir
  2. Add wet ingredients and mix
  3. Stop to taste the amazing batter (and you can because it is egg-free)
  4. Bake for 12 minutes at 350 degrees
  5. Let cool on wire rack for 10 minutes before enjoying
  6. Serve with extra cold almond milk for a perfect late night snack!

All About Agave
This recipe uses agave nectar, a vegan natural sweetener that is similar to honey (but better).  Agave nectar comes from the agave plant which is also the starting material for the production of tequila.

Agave syrup has a low glycemic index.  So, it offers a balanced sweetness without the typical "sugar rush" and unhealthy blood sugar spike caused by refined sugars.  You should still use it moderately.  One tablespoon contains 60 calories and 16 grams of sugar.

1 comment:

  1. My husband made this recipe twice this past week. Delicious! Very difficult not to eat too many of them! Thanks, Elaine.