You all probably think I have nothing else to do than bake unhealthy things to eat. Well, you're only partially correct. I've been up to all sorts of things these days, like seeing different parts of the state, and training for a "Tough Mudder." On that note, this recipe should not have been partaken of, since I'm cutting down on my sweets. But let me just say, if I were to cheat, these would be worth cheating for.
I didn't actually intend to make these. Here were the circumstances: There was a very ripe banana on my counter, and I had gluten free flour that I was dying to use for something. I also just loved the idea of a peanut butter cookie - the kind that melts in your mouth and tastes oh-so-good with a cold glass of [almond] milk. I've always loved a good peanut butter cookie.
When I was in university, I used to make huge batches of these (a non vegan version though) and keep them in the freezer in a large airtight container. I would train my self discipline by not eating all of them in one sitting. Seriously the best poor student dessert - cheap! Haha.
Since making this batch, I catch my husband every once in a while snacking on a cookie or two. I guess that's a good sign, right? Or not...I'll let you and his waistline decide.
This was the first time I tried these with gluten free flour, and I must say that I am quite pleased with the result! It turned out better than I thought it was going to, and I couldn't even tell the difference.
Vegan & Gluten Free Peanut Butter Chocolate Chip Cookies
What You Need:
1/2 cup vegan butter, softened
1/2 cup natural creamy peanut butter
1/4 cup organic cane sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 ripe banana + 1 tsp baking powder (mashed together)
1/2 tsp vanilla
1 1/4 cup all-purpose gluten free flour
1/2 TBSP non dairy milk
1/4-1/2 cup vegan chocolate chips
What to Do:
1) Preheat the oven to 375 degrees F
2) Cream the butters together for 30 seconds.
3) Add sugars, baking soda, and baking powder.
4) Add banana mixture and vanilla
5) Beat in as much flour as you can, and stir in the rest.
6) Add the nondairy milk until dough is creamy.
7) Fold in the chocolate chips.
8) At this point, you can chill the dough if necessary.
9) Drop dough on parchment covered pan in small balls and bake for 7-9 minutes.
10) Allow to cool slightly on pan (to avoid the complete crumbling of the cookies when you move them), and then finish cooling on wire rack.
Are you a fan of peanut butter chocolate chip cookies? Any tips for Tough Mudders? I love reading your comments, so let me know below!
