Chocolate Cranberry Oatmeal Cookies

Hey everyone!!!

So we took a little break but we are back and baking!

What better way to come back to the blog than by sharing something chocolate!  This cookie is gluten free and vegan and chocolatey and chewy goodness.


  • 1/2 cup Earth Balance
  • 1 cup packed dark brown sugar
  • 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1 tsp xantham gum
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats-gluten free Only Oats are what we used
  • 1/2 cup of dried cranberries


  1. Line a baking sheet with a parchment paper. Preheat oven to 350 F.
  2. Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
  3. Add the chia egg and vanilla, and beat until blended.
  4. In a medium bowl, whisk together the flour, xantham gum,  cocoa powder, salt, and baking soda.
  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
  6. Bake for 8-10 minutes.
  7. Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool.  The insides will remain nice a chewy gooey though!



Vegan Cinnamon Buns – YouTube Thursday!

You Tube Thursday!!!

We wanted to share a video today from one of our fave blogs, The Minimalist Baker.  We have shared a few recipes over the last year with you guys and can’t say enough good things about this blog.


Ya…I know…What’s not to love.  I will attempt this recipe using gluten free flour perhaps on the weekend.  The whole yeast/gluten free combo actually frightens me!  Believe me, if you have tried as many gluten free baking recipes as I have, and believe me, the majority of them don’t make it to the public, you’ll know what I mean.  But…they say to do one thing each day that scares you…so does this count?  😉

This weekend is shaping up to be still a little on the cold side here, so I think it may be a good time to do some baking of the buns.  Definitely going to give this recipe from The Minimalist Baker a try!

Check out her blog for great recipes and blogging info too!

Gluten Free & Vegan Ginger Cookie

Gluten Free?  check!

Vegan?  check!

Ginger & Molasses Cookie?  check!

Tried out a new recipe for some Ginger and Molasses cookies today and thought I’d share it.

Usually I use brown rice flour but today, I did a mix of brown rice flour and some gluten free oat flour I made from gluten free oats.  Just pulse some oats in a chopper or a food processor; you’ll end up with some nice oat flour that is a little more substantial than the rice flour that tends to be quite fine.


  • 1/2 cup coconut oil
  • 1/2 cup of brown sugar
  • 1/2 cup molasses
  • 1 tbsp grape seed oil
  • 2 tbsp almond milk, unsweetened, no flavour
  • 1 tbsp vinegar
  • 2 cups of brown rice flour
  • 1/2 oat flour
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1 tsp cinnamon



  1. Preheat oven to 375F
  2. In a stand mixer or a large bowl, using a hand mixer, put in the coconut oil and brown sugar.  Mix until creamed together.
  3. Add in the molasses, vinegar, almond milk and grape seed oil.  Mix well.
  4. In a separate bowl, mix together the flours, baking soda, ginger, cloves and cinnamon.
  5. Gradually add in the flour to the wet mixture.
  6. Measure out a teaspoon of dough and roll into a ball.  Set on cookie sheet and flatten with fork. Sprinkle some granulated sugar on them and pop them into the oven for 5 minutes.
  7. Let them cool for a couple of minutes and grab a cup of tea and Enjoy!!


Lemon Rosemary Scones – Vegan and Gluten Free

Time for some lemony goodness!

Attempt number two at gluten free scones!  This time we are going lemon and rosemary combo.

Adapted from The Minimalist Baker scone recipe, we ended up with a delicious scone that is amazing for breakfast or for a dessert.  The recipe is vegan.  My husband, who is the Celiac tester, enjoyed his with some lemon curd that we had purchased, but it was not vegan.

The Minimalist Baker has a wonderful Lemon Curd recipe that is vegan as well.



  • 1 flax egg or 2 tablespoons of apple sauce, which is what I used this time
  • 3/4 cup  unsweetened plain almond milk
  • 2 cups of brown rice flour
  • 1 Tbsp baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 1 Tbsp  fresh rosemary , roughly chopped
  • 6 Tbsp room temperature coconut oil or vegan butter
  • 2 Tablespoons of lemon juice
  • 1 teaspoon lemon zest


  1. Preheat oven to 400 degrees F  and line a baking sheet with parchment paper .
  2. Prepare flax egg in a small mixing bowl, or use apple sauce and mix with almond milk, then add the lemon juice and zest.
  3. In a separate mixing bowl, brown rice flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax or apple sauce -almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage, if they last that long.  Our are gone!!!

Vegan Soft Pretzels

You heard me…yeh…soft pretzels and they are vegan.

Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.

Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe.  Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me.  One day…I will muster the courage to give this recipe a try and make it gluten free too.


BUT FOR NOW….we’ll just stick to the vegan part…

2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread.  I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt

Other Ingredients:

7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling


1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes.  You should see it getting a foamy on top.

2. Mix in the melted Earth Balance and the flour.  I placed my dough in the stand mixer and used the bread hook to mix it up.  Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm.  Leave it!  Don’t even look at it!  lol  Let the dough rise for about an hour and get it to double its orignal size.

3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.

4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.

5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces.  Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.

6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.

7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.

8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.

9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time.  I found that this was really important…to rotate the sheet. This step made for even baking.

I’m not going to lie…these were amazing.  We have some hard core bread lovers in the house and they loved them!

Definitely going to make these again…and I will try the gluten free version just to see if they work too.


This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it.  If you haven’t visited this blog before, click that link and check it out!  Lots to read and great content to share!

You Tube Thursday!

So…we recently upgraded this blog to be able post VIDEO!!!  

So excited.  There have been so many videos we have wanted to share but up until now all we could do is share a  link.


I wanted our friend (ok, she’s my uber talented neice) Kalie at The Hungry Elephant

to be the first video we share for what I hope will be a weekly feature…..

You Tube Thursday….dah…dah…dah…!!!

This recipe from The Hungry Elephant is sweet treat but a healthy snack all at the same time!  One of my all time faves…baked apples.

Check it out..and check out The Hungry Elephant...


Peanut Butter-Oatmeal-Chocolate Chip Cookies

What’s not to love about Peanut Butter, Oatmeal and Chocolate Chips all together?

How about the fact that they are vegan and gluten free?  OH and super easy to make!

Don’t be afraid!  They really are easy!

and I have to say….



  • ¾ cup  peanut butter – we like to use the au naturale stuff.
  • ½ cup maple syrup
  • 1 Flax egg or other egg substitute.
  • ¾ cup brown rice flour – other gf flours should do the trick as well, but maybe not white rice as the cookies may break apart too easily.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ½ cup dark chocolate chips- if you want to make sure they stay vegan, use Enjoy Life or Cococomino.
  • 1/3 cup gluten-free oats
  • 2 tbsp coconut oil, melted


  1. Heat the over to 350 F and parchment the cookie sheets.
  2. In a big bowl, whisk or use your stand mixer to whisk the peanut butter, maple syrup, coconut oil, flax egg all together.
  3. In another bowl, mix together the flour, baking soda, baking powder and salt.
  4. Change your mixer to a paddle, or use a large spoon to mix the flour mixture into the peanut butter mixture.
  5. Add in the vanilla, the oats and finally the chocolate chips.
  6. Form balls with the cookie dough and bake for 10-13 minutes on 350F

Once they have cooled, grab a stack and enjoy!  They would even make a great little energy pick up before a work out or in the middle of the day when your head wants to hit the desk.  Oh…is that just me?  😉




Almond Meal Chocolate Chip Cookies-Minimalist Baker

The Minimalist Baker did it again!

I love love love this blog.  So far everything I have made has turned out beautifully.  If you haven’t check out The Minimalist Baker, head over there…then come back here!

The weather was so super nice this weekend, it took a little motivating to make soup for soup month here at Crave Life, so I had to make some cookies to get me energized!  I had seen this recipe last week and decided to give it a try.

Easy peasy!  The recipe was easy and the cookies are delicious.

The cookies are crispy on the outside and chewy on the inside.  They are gluten free and vegan AND I got to try this egg replacer called aquafaba.  Aquafaba is the brine of the chickpeas from your can of chickpeas.  Now I know what to do with it!

When using aquafaba, you whip it…whip it good..just like an egg white.  Whip on the highest setting of your mixer and it will take a while, but once you see the peaks forming, you’ll know you’re there.  I added a touch of Cream of Tartar to help them along and I was so happy with the results.

Aquafaba is being seen more and more in vegan recipes and I know I will be using it again to replace eggs.



  • 1 1/4 cups almond meal (ground from raw almonds)
  • 1/4 cup vegan dark chocolate chips, loosely chopped
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup organic brown sugar
  • 1/4 cup aquafaba- whip it up!
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract


  1. In a large bowl, put in your almond meal, chocolate chips, coconut, baking powder and sea salt.
  2. Whip up your aquafaba with a hand or stand up mixer until you get peaks forming.
  3. Add the coconut oil and vanilla into the whipped aquafaba.
  4. Add the dry mixture to the aquafaba mixture.
  5. Chill for 30 minutes at least.
  6. Heat the over to 375F and line the cookie sheets with parchment.
  7. Make disc like shapes of the cookie dough using a tablespoon for measurement.
  8. Bake for 12-15 minutes or until golden brown.
  9. Cool and enjoy!


They Were Scones!

My demented mind has to try to fit movie quotes in wherever possible.  Although the title is a variation of “They were cones!” from the movie the Wedding Singer…which I honestly cannot tell you how many times I have seen it.  Its been a lot.  Like double digits easy.

These scones are vegan!

This recipe is an adaptation of the vegan scone recipe from The Minimalist Baker. If you haven’t checked out this blog, make your way over there.  It is chock a block full of so many amazing recipes.  Seriously good.  So her recipe is for blueberry scones, I had a plethora of cranberries, as seen in the previous recipe, so I decided to do a lemon cranberry scone instead, but using her recipe as a base.


  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp  water)
  • 3/4 cup  unsweetened plain almond milk
  • 3/4 cup spelt flour (or sub more all purpose) ***I used just all purpose
  • 1 1/4 cups unbleached all purpose flour
  • 1 Tbsp  baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 2 Tbsp lemon juice
  • 6 Tbsp  room temperature coconut oil (scoopable, not liquid or frozen* | or vegan butter)
  • 1/3 cup cranberries


  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. Prepare flax egg in a small mixing bowl, then add almond milk and lemon juice.
  3. In a separate mixing bowl, combine all purpose flour, baking powder, organic cane sugar, salt. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add the cranberries.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones). Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

I was super happy with the outcome of my first scone attempt.  Will definitely try this one again.  The only I would do differently for me is to make my circle a little smaller so that the scones are thicker.  The texture was good and the taste really good.   Going to give the blueberry recipe on the Minimalist Baker site a try next time.

More Cookies!

We couldn’t help ourselves.

Val found this amazing recipes from the Food Matters website.  If you haven’t seen this documentary, it really is well worth the watch.  Loaded with scientific explanation as to why a plant based diet is a healthy choice for anyone, it answers many questions and puts to rest a lot of myth out there.

These Christmas cookies will definitely one I will try this week.  As healthy as they sound, I am sure they are just as delicious too!

Just look at these ingredients…nutmeg, cinnamon and maple syrup…they just scream…



1 cup almond flour
1 cup unbleached flour
1/2 cup oatmeal flour
1/2 cup coconut sugar
1/2 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp ground nutmeg
Pinch of salt
1 tbsp ground chia seeds
3 tbsp water
2 tbsp maple syrup
1 tbsp vanilla extract


Mix the ground chia seeds with water and soak for a few minutes; this will be your egg replacer.  You can use a whole egg if not vegan.

Mix the almond, oatmeal and wholemeal flour with the coconut sugar and spices (cinnamon, nutmeg, ground ginger and salt).

Add the soaked chia seeds, vanilla extract and maple syrup.

Combine the ingredients with your hands until you form a dough. If your dough is very dry you can add a tablespoon of water at a time until it gets wet enough. You are looking for a soft dough that doesn’t stick to your hands.

Sprinkle a little bit of wholemeal flour into a surface and spread the dough with the help of a rolling pin, about an inch thick.

Cut cookies with christmas cookie cutters (or your favorite ones!)

Place them on a baking sheet and bake at 350ºF (180ªC) for 12 to 16 minutes or until they are crunchy and lightly brown.


I can just picture dunking these in a hot cup of tea!  DELISH!!!

Gingerbread Donuts

Reblogging this because they are DONUTS and they are GINGERBREAD!!!
Seriously amazing donuts and so easy to make gf too.


Wow, what a beautiful Sunday it is here today!  Hope the sun is shining where ever you are right now.  With the temperatures so mild and the sun shining, it is hard to believe we are getting into the Christmas season.  After Hallowe’en this time of year seems to attack us for all angles.  First the stores, then commercials on radio and television, flyers you get in the mail, and the food of the season is definitely at the forefront.

One of my favourite flavours of the season is gingerbread.  I love the molasses and ginger and cloves combination that triggers the feeling of Christmas.  Whether it is in a cookie, or cake or a muffin, gingerbread is such a comforting flavour.  So why not combine gingerbread to the ultimate in comfort food treats; the donut?  Yes, I said it…Gingerbread Donuts!   Made vegan and with a gluten free alternative…

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Chai Spice Cookies

Chai Spice cookies…like a cup of chai tea you can eat!  

The end of Cookie Month is here sadly, but we are finishing with an amazing Chai Spice Cookie! So if you like tea and if you like cookies…you’ll get them all in one bite!

A delicious blend of your favourite spices, just enough sugar and some spelt flour blend up to make this beautiful nibble.



  • 2 1/2 cups spelt flour
  • 1/2 cup organic cane sugar
  • 3 tbsp flax seeds
  • 1/8 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tsp pure vanilla
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup unsweetened applesauce
  • 2/3 cup coconut oil
  • 1/2 cup Almond milk


  1. Preheat oven to 350 F. Prepare two baking sheets by lining them with parchment paper.
  1. In a large mixing bowl blend together flour, sugar, flax, nutmeg, ginger, cloves, cinnamon, cardamom, baking soda and salt.
  1. In a small bowl, mix together the oil, milk, applesauce and vanilla until smooth.
  1. Pour the wet ingredients into the dry and mix until all flour is absorbed.
  1. Using a tablespoon form dough into balls. Flatten dough with the back of a fork to half an inch (1 cm) thick.
  1. Place the cookies on baking sheet 2 inches apart and bake for 8 minutes.
  1. Place cookies on a cookie rack and allow to cool completely.
  1. Store in an airtight container in a fridge for a week or freezer for 6 weeks.

You can rest a little easier knowing that these cookies are very low in sugar compared to most recipes.

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We enjoyed this treat with a steamed Vanilla Almond Milk with a shot of espresso and maple syrup…you may say that they are the perfect match. 🙂

Thanks for following along with November’s Cookie month! 

We hope you were able to take away a few good cookie recipes to try out or at least drool over.

December is almost upon us and we’ll be gearing up for the Holidays to bring some more recipes and other fun stuff…hint…it comes in a cocktail glass. 😉





Pinkies Up! – Earl Grey Shortbread

Feeling all fancy today as we bring to you some Earl Grey Shortbread.  Not just any Earl Grey Shortbread, but Vegan and Gluten free too. 

Yes it is possible!  Vegan and Gluten Free shortbread!!!!

Christmas just wouldn’t be the same without shortbread.  My Grandma used to make unbelievable shortbread cookies that would melt in your mouth.  Nothing but butta!!!

Once we started making our own Christmas goodies, it just seemed natural to add the shortbread to the collection.  With a Celiac in the house, and now some vegans too, we decided to rise to the challenge and include a shortbread cookie they could all eat.

We ended up with a vegan-gluten free shortbread that has the same rich taste of regular with the added bonus of the Earl Grey tea infused into it.


  • 1 cup of Earth Balance (I used the original, yellow tub)
  • ½ cup Confectioners Sugar (I know this isn’t the most healthy sugar but hey, it’s Christmas)
  • 2 cups brown rice flour
  • ½ tsp Salt
  • 1 bag Earl Grey Tea Leaves


  1. Preheat oven to 350­°.
  2. Mix the Earth Balance and confectioners sugar in a large bowl or stand mixer until smooth and creamy consistency.
  3. Add in flour, salt, and tea leaves. Mix with the stand mixer or a really strong arm until a soft dough forms.
  4. Roll dough out on a lightly floured surface until it’s ¼ inch thick.
  5. Cut out cookiesusing a round cookie cutter, or whatever shape you like.  They may not be as forgiving to detailed cutters as a sugar cookie would be so I would recommend just a basic shape.
  6. Bake on a parchment lined baking sheet for 15 minutes or until edges are a golden brown.
  7. Cool on rack before plating.
  8. Make yourself a good cup of tea and enjoy this melt in your mouth shortbread but don’t forget…pinkies up!

I haven’t tried this recipe with ‘regular’ ingredients, like real butter or all purpose wheat flour, but I just might.  The Earl Grey in the shortbread is amazing.  I don’t think any adjustment would be needed for the use of regular ingredients, so if you try it, let us know!


Raw Chocolate Almond Coconut Cookies!

Raw Chocolate Almond Coconut Cookies

This raw food cookie is soft and oh so delicious! If you love chocolate the way we do, then this one will make your brain very happy! We adore raw food recipes that don’t require a dehydrator, especially ones with a small list of ingredients.

If you love a mocha flavor, simply soak the dates in freshly made hot espresso or brewed coffee instead of plain water.



  • 1 1/2 cups pitted dates
  • 3/4 cup filtered warm water
  • 1 tsp pure vanilla
  • 1/2 cup unsweetened coconut
  • 1 1/2 cups raw cacao powder or cocoa powder
  • 1 1/2 cups natural almond butter
  • 30 raw almonds or pecans

optional: hemp hearts, raw coconut, chopped pistachios/almonds or pecans to decorate cookies


  1. Place the dates in a medium sized bowl and pour 3/4 cup filtered warm water over the dates. Stir in a tsp of vanilla and soak for 30 minutes until dates are soft.
  2. Add dates and water to a blender or food processor and blend for 60 seconds. Scrape down the sides with a spatula and add coconut. Process mixture until evenly combined and fairly smooth.
  3. Transfer date mixture into a large bowl and add cacao powder, mix until evenly combined.
  4. Add almond butter, and mix until a smooth dough forms.
  5. Using a large tablespoon or medium sized ice cream scoop, portion dough into round balls. Place each ball on a flat serving plate and flatten with the palm of your clean hands.
  6. To decorate place an almond or pecan in the middle of the cookie and press into the dough.

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I like to mix things up and make some with almonds and some with pecans. You can roll the cookie in hemp hearts or raw coconut for additional texture. You may also exchange the almond butter for tahini.


These are delicious kept in the fridge or freezer. They do not completely freeze due to the almond butter content, and personally I love eating them straight from the freezer.


They will keep for a week in the fridge or 4-6 weeks in the freezer if they last that long, but I have a feeling ours won’t. 😉



My Personal Fave – Peanut Butter Cookies

We have a thing for peanut butter.  

There I said it. Peanut butter is a just something that finds its way into a lot of our recipes.  Peanut butter just works so well to bind and to flavour cookies, muffins or other treats that we keep coming back to it.  I eat it every day; mainly on toast but I have been known to have a spoonful now and again.

Our cookie recipe today is the one and only peanut butter cookie.  This recipe is made gluten free but you can use regular flour if you prefer.  The fact that there aren’t any eggs in it the recipe also makes it vegan too!


  • 1 cup peanut butter
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup brown rice flour
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup almond milk


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (rice flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the rice flour mixture and beat until a crumby dough forms. Add in the almond milk and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes.

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These babies turn out so good!

They are crunchy and chewy and peanut buttery!