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Hey loves! How are ya? I hope you’re all having an amazing weekend! To start off sorry once again for the weird posting schedule this week. I’ve been busy every day and coming home pretty late or pretty exhausted. If you follow me on snapchat (@petronella17) you would have seen me bake Karlie Kloss’ amazing vegan and gluten free cookies. As soon as I saw these I just had to try them out because I think I’m allergic to gluten so I’ve been trying to change all the desserts I usually make into a gluten free version and so far they are still as delicious as the originals. The cookies are a nice balance between crunchy and sweet so I figure you all would love to know how to make this amazing treat! Share your pictures of this dessert with me on my twitter or instagram!

You will need :

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1 and a half cup of gluten free flour ( I used this shortbread cookie mix one )

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1 cup peanut butter ( doesn’t the “nuteez” look like it says “deeznuts” haha )

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half (½ ) a cup maple syrup

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1 teaspoon of vanilla extract

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half (½) a cup of oil ( I used olive oil but you can use : coconut or grape seed)

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½ tsp sea salt ( I ran out of sea salt so I used regular table salt)

Preheat your oven to 180 degrees celsius

In a large bowl combine dry ingredients (flour and salt ), set aside.

In a food processor or blender put the measured peanut butter and maple syrup and blend.

Add wet ingredients to dry ( peanut butter and maple syrup batter to the flour and salt )

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Blend well (I used my hands just to form the batter into a dough type ball)

Form the batter into small cookie shaped balls and drizzle some olive oil onto a baking tray

Place the small cookie sized balls onto you the baking tray

Bake for 12 -15 minutes

Cool for 10-15 minutes

Find Karlie’s video here

As always, Kisses!




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