PB Chocolate Chip Cookies (gluten free, vegan, oil-free)

I"ll be honest -- I have a bit of a weird relationship with peanut butter. I love it but it doesn't always love me back... ...


I"ll be honest -- I have a bit of a weird relationship with peanut butter. I love it but it doesn't always love me back...

 
Though it may not always hold a special place in my pantry, when peanut butter eventually finds its way back into my cupboard I always wonder why it ever left. For me, the key to enjoying peanut butter is moderation...

 

There was once an extended period of time when I ate peanut butter every day without fail. It often left my digestion out of whack so after awhile I began to look for healthier alternatives. My favourite PB replacement is still pumpkin seed butter (FYI). Never cared for almond butter or sunflower seed butter -- but you could totally substitute them in this recipe if you want to. The thing is, there's something special about peanut butter that's hard to imitate. Sometimes a girl just needs it. Today was one of those times.


 
So after diving into my husband's pb stash with a spoon for awhile I decided to keep the peanut butter love going by swirling a few tablespoons into these delicious soft and cakey chocolate chip cookies. The resulting cookies were pretty fantastic -- not to mention gluten free and vegan

These cookies are light and cakey, sweet and nutty, and loaded with mini vegan chocolate chips in every bite. They are the perfect healthy weekend treat as they are oil-free, whole grain, naturally sweetened with fruit and maple syrup, and full of fibre and protein. They're also very easy to make by hand -- no special equipment required. A great recipe to make with kids.


PB CHOCOLATE CHIP COOKIES (GLUTEN FREE, VEGAN)

DRY INGREDIENTS
  • 1 cup quick cook oats
  • 1/2 cup brown rice flour
  • 3/4 cup white rice flour
  • big pinch of salt
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 - 1/3 cup vegan chocolate chips
Combine all dry ingredients in a mixing bowl, set aside.

 
WET INGREDIENTS
  • 1 tsp vanilla extract
  • 2.5 ripe banana (MASHED)
  • 1/4 cup + 2 tbsp maple syrup
  • pinch of stevia
  • 1/4 cup apple sauce
  • 3 tbsp natural Peanut Butter (or substitute an alternative like sunflower seed butter, cashew butter, almond butter, pumpkin seed butter etc.)

Mix all wet ingredients together in a bowl and ensure the mixture is not super lumpy (mash your banana well). Add wet ingredients to dry and mix well by hand until you have a wet cookie dough. Preheat oven to 375F.  Arrange spoonfuls of dough onto a parchment lined baking sheet as you would with any cookie dough (leaving space around each blob so the cookies can spread as they bake). Bake in the hot oven for 10-12 minutes.

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