Fluffy Luscious: a gluten free vegan choc chip peanut butter trail bar cookie recipe

These are actually really good!

I have wanted for some time to replace the Luna Bars and Clif Bars that have haunted my dreams since they vanished from my personal landscape after years of making me sick. How do you hike without them?

So. with a trip to Death Valley coming up this weekend, I have tried to invent a cookie that is high calorie, high protein for winter camping and hiking use that doesn’t have that Luna or Clif Bar taste!

It turned out better than expected, being quite tasty, and have a really lovely texture! Hence the name Fluffy Luscious!


Fluffy Luscious

The Stuff:

1 2/3 cups gluten free flour mix (found at health food stores)

3/4 cup ground flaxseed meal

1/3 cup instant oatmeal (I used a ‘single serve sachet’)

2 tsp vanilla essence

1 cup choc chips (the semi-sweet ones at Trader Joe’s are vegan, as is a brand of semi-sweet ones I saw at Ralphs last night while jonesing for a little sweetness)

1 cup sugar (I am told that turbinado is the only type that is vegan, but really don’t know if that is true)

1 2/3 cups non-sweetened or lightly sweetened peanut or almond butter etc (if sweetened, just cut dont the sugar a bit)

3 tbsp rice protein powder (or whatever protein powder you get down with)

1 cup rice milk (or whatever milk you get down with- I suspect soymilk would be nice, but cannot vouch for hemp milk with its weird oiliness)

2 tsp baking soda

The Method:

This is a usual cookie method really. Mix together all the dry stuff. Cut in the nut butter, try to mix it in as best you can. Add the wet stuff, adding the milk slowly, and then let it rest a little while before restirring. This allows the moisture to work with the flaxmeal to create a gummifying force that will bind and add structure to your cookies- without this they will cook like sandstone moonrocks (this is from lots of experience!!) and crumble like so many dreams. I guess another way to do this is to combine the flaxmeal and ricemilk and let them sit for a while before adding them with the wet stuff. Lay out cookies on a cookie tray (you don’t need to oil the tray as the nutbutter adds so much oil already to the mix), making 15 monster cookies if you like (which I do!!), and cook at about 350F until the edges start to brown a little bit. Let them cool before removing from the tray.


Ooops! One is missing, where could it have gone??


~ by maoctopus on January 17, 2011.

One Response to “Fluffy Luscious: a gluten free vegan choc chip peanut butter trail bar cookie recipe”

  1. […] making a luscious gluten free vegan cookie dough, eg for fluffy luscious, do not try to bind your dough entirely with oil, like normals […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: