Header Space 1 Header Space 2 Header Left Header Center Header Right


Subscribe to the NW VEG e-newsletter

Health Conference

Become a Member

Membership Discounts


Master VEG Program

VEG 101 Classes

Dining Guide

Business Supporters


Facebook Twitter MeetUp Instagram YouTube


Newsletter Archive
Kid-Approved Recipe: Peanut Butter Chocolate Chip Cookies
January 4, 2014
By Wendy Gabbe Day, NW VEG Board Member and Veg Kids Cooking Instructor

These delicious little cookies are oil-free, full of whole-grain brown rice flour, and sweetened with dates. Not exactly your typical chocolate chip cookie! Please check out the Veg Kids cooking classes for more whole-food recipes for the whole family.

  • 2 1/2 cups brown rice flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup coconut shreds (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

  • 1 1/2 cups water
  • 2/3 cup dates (pitted and packed)
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, combine the first six dry ingredients.
  3. In a blender, blend last four ingredients until smooth.
  4. Pour wet ingredients into the dry ones and mix thoroughly.
  5. Form dough into balls and flatten on an oiled baking sheet.
  6. Bake for 30-35 minutes or until the bottom is golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving to a wire rack to finish cooling.

Yields: about 25 cookies

Click here for the latest news.