I never have much luck with Pinterest.
I have tried everything including DIY Make-up Remover pads, Spaghetti Squash recipes, and even an “explosion” box I attempted to make my boyfriend for our anniversary. In the end, all were big failures on my part.
Well, actually the make-up remover pads worked, until I got an eye infection.
No matter how many times I fail, I find myself back on the site, looking for something new to try.
I recently became Vegan, and I’ve been really trying to show my family and friends that my diet consists of so much more than lettuce and fruit. I want to show them that sweets and desserts don’t need eggs or milk in them to be delicious. So when I came across this cookie recipe that only called for 3 ingredients, one bowl, and no baking, I was ecstatic!
The Pinterest recipe brought me to Beaming Baker, a website by a woman named Demeter, who creates recipes that are vegan, gluten free, dairy free, and paleo. I immediately added this site to my favorites before continuing on to the cookie recipe.
If all goes well, this won’t be the only recipe of hers I try. and I hope you try it too!
The 3 ingredients these cookies call for is unsalted peanut butter, pure maple syrup, and gluten free rolled oats.
Of course, looking in my pantry, I saw salted peanut butter, quick oats, and no maple syrup. None of this would do. When I follow a recipe, I need to follow it exactly, I will not substitute. This meant I needed to take a trip to the store. Off to Shop Rite I went where I got myself Smuckers Natural, no salt added peanut butter, Maple Grove Farms 100% pure maple syrup, and Quaker Oats gluten free oats.
I was ready to go. And the best part? No complicated measuring!
Just one cup of peanut butter,
a half cup of maple syrup,
and 2 cups of oats.
I followed the recipe, and whisked the peanut butter and maple syrup together in a medium sized, microwave safe bowl. Next, I needed to microwave the mixture in 20 second increments until “bubbles begin to form”.
I will say that this is when I got concerned.
I did 20 second increments SIX times and still no bubbles formed. Maybe it was the size bowl I used, or my microwave, but I was too nervous to risk burning the mixture, so I just continued on by adding the rolled oats. I mixed the ingredients together with a flat, rubber spatula and it began to form a dough-like consistency.
Using a table spoon, I scooped the dough into my hands and rolled them into balls before placing them on a baking sheet small enough to fit in the freezer. Once I got to 16 balls, I had too little dough left for a 17th, so I decided to eat the rest of the mixture. The best thing about vegan treats is being able to eat the dough or batter without the fear of getting sick!
I then took a fork and flattened the balls, but not completely. I wanted them to have some thickness to them. Apparently, you only have to place them in the freezer for 15-25 minutes. After the 25 minutes was up, I put them in the refrigerator to keep them hard and cool.
Clean up was my least favorite part. I blame the peanut butter. However, I was not too upset. After all, I just had to clean one bowl, whisk, and measuring cup, rather than the whole kitchen that I probably would’ve had to clean if I had followed your average cookie recipe.
I refused to try one until my family and friends did. Just kidding…I had two on the way to the refrigerator.
Anyway, I love them! They are not overly sweet but definitely sweet enough to halt cravings. The combination of the oats and peanut butter make them chewy, and addicting. To me, they taste like a granola bar. The best part? They don’t taste so healthy!
This gave me confidence to share them with others. I got mostly positive feedback. One person said they would have preferred almond butter, while another told me “I don’t think they’re cooked enough.” To this, I just laughed to myself.
Honestly, even if you are not vegan, and love eating gluten, you should try this recipe. Not only is it super easy to follow, but the cookies are delicious, and they barely take anytime at all to make. Also, if you do try this recipe, make sure to share it to Instagram with the hashtag #beamingbaker and tag Demeter @beamingbaker to show her your support.
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