Do you want to make some new friends? Bring some plant-based, gluten-free cookies to your next potluck. There are bound to be people who are either choosing or must eat gluten and/or dairy or egg-free. And you’re going to be their new best friend. Especially if they are four years old. For me, the occasion was the farewell party for Treehuggers in Grand Rapids. This progressive vegan, package-free grocery was the brainchild of Angela Topp, who worked tirelessly to bring us inventive recycling and packaging solutions, in addition to beautiful recycled gifts and products.
I wanted to make Terry Walters’ peanut butter teff cookies, but sadly I didn’t have many of the ingredients. So I used her basic proportions and took it off-road. The cookies don’t look anything like the ones pictured (I didn’t photograph them…and I call myself a food blogger). They are more mounded and craggy, but they are surely delicious. And very easy to whip up. All the fans of these cookies should try Terry’s version, too.
Make Some Friends Potluck Cookies
Makes 2 dozen cookies
2 1/4 cup super fine brown rice flour
1 1/4 tsp. baking soda
3/4 tsp. fine sea salt
1 cup smooth raw almond butter
1 cup maple syrup
1/3 cup brown rice syrup
2/3 cup plain soymilk
3/4 cup vegan mini chocolate chips
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Stir together the raw almond butter, soy (or other dairy alternative milk), maple syrup and brown syrup in a small bowl. Whisk the superfine brown rice flour, baking soda and sea salt in a larger bowl. Make sure that baking soda is nicely distributed, then form a well in the center and pour the liquid ingredients into the dry, stirring carefully until just combined. Stir in the vegan chocolate chips. Scoop onto cookie sheet in rounded teaspoon-fulls. Bake for 12 minutes.