Vegan Gluten Free Peanut Butter Chocolate Cookies

There has been far too much healthy stuff being posted recently.Time to delve back into the dessert world. And the best part? These aren’t even that bad for you. And they’re amazing. I’d say one of the better things I’ve made, especially considering most other times I’ve tried to make cookies without flour has turned into a bubbly mess. I think the key is putting the dough in the refrigerator for a little bit, even if it’s not for more than hour. But these did not turn into boiling pools of sugar as I’m accustomed to so you should probably start baking now.The other best part? You probably already have all the ingredients in your kitchen. And they’re gluten free. And processed sugar free. And oil free.

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Also, just to make sure I’m making it clear that these are good, I made them for a sorority bake sale. Most times vegans urge that if you’re baking for others try to keep is as close to non vegan as possible. These aren’t your usual peanut butter chocolate cookies, but that sets them apart. And I wouldn’t put my baked goods out there against girls who are some of the best chefs I know if I didn’t have faith. But you can decide for yourself.

Peanut Butter Chocolate Cookies {Vegan, Gluten-free, Oil-free} {Adapted from Averie Cooks}

Ingredients:

1 cup + 2 tablespoons creamy peanut butter (I used Jif)

1 cup light brown sugar, packed

3/4 banana

1 tablespoon vanilla extract

1/2 cup unsweetened natural cocoa powder

1 teaspoon baking soda

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Directions:

1. Combine peanut butter, sugar, banana and vanilla extract. Mix until well combined and the mixture is no longer granular. You can use a stand mixer but I enjoyed the nice arm workout.

2. Add cocoa powder and baking soda. Mix until a dough has formed. The mixture may be a little crumbly, so feel free to add extra peanut butter to make it stick together more. I added some melted vegan butter but that was also to make it a little more appealing to the non vegans.

3. Refrigerate for around an hour, up to over night. I only did it for about half an hour and it was fine but better safe than sorry.

4. Preheat oven to 350 degrees.

5. When the cookies are chilled and the oven is preheated, roll dough into small balls and then press flat on baking sheet (make sure sheet is either greased or has aluminum foil on it).

6. Bake for about 10 minutes. The cookies will still look soft in the middle but let them sit for about 15 minutes and they become chewy and delicious.

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Mix before adding cocoa

 

Mix after adding cocoa

Mix after adding cocoa

Makes about 20 small cookies.

And yes it’s ok to eat all of them in one sitting.

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 Some other cookie recipes I’ve made:

Mint Chocolate Chip Cookies

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Healthy Banana Brookies

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5 thoughts on “Vegan Gluten Free Peanut Butter Chocolate Cookies

    • Glad that I can cater to any dietary needs and that non vegans can enjoy as well. Hoping to post more gluten free recipes soon.

    • People always assume veganism to mean no baked goods, but that’s so wrong! And without oil or processed sugar they’re healthy. Well. Practically. We can pretend.

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