Receta Flourless Peanut Butter and Banana Chocolate Chip Cookies (Gluten Free, Dairy Free)
These cookies are probably the most unusual love bites I've ever made.
Unusual, in part, because they are not only grain free but also flour free - no dehydrated chickpeas or coconuts here!
But what amazes me most about these little puppies is that despite their lack of flour, baking soda/powder, butter and refined sugars, they puff up beautifully as though they were... yes, almost a customary cookie. It's like a mad science project gone right.
Are they edible you ask?
Well, if my teenage sons are anything to go by, that would be a big yes with another batch please mom!
The inspiration for this recipe comes from my lovely friend Eva over at Kitchen Inspirations. As soon as I laid eyes on her Gluten Free Peanut Butter Cookies, I was instantly transfixed and couldn't stop obsessing about how to make them mine, all mine - Mu-Ah, Ha-Ha-Ha!! (that's my mad scientist cackle). Thank you Eva!
I've made these cookies at least a half dozen times and each time, they turn out slightly differently. Sometimes puffy and airy (very light weight almost as light as meringue but with a lovely pb/banana flavor). Other times, they are slightly more dense and chewy -- no idea what accounts for the difference. Try the experiment in your own labs and see what happens!
- Flourless Peanut Butter & Banana Chocolate Chip Cookies
- Flourless Peanut Butter & Banana Chocolate Chip Cookies (Gluten Free, Dairy Free)
- 1 cup all natural smooth peanut butter (just nuts, sugar free, sodium free), substitute almond butter for paleo version
- 1 large ripe banana
- 2 tsp vanilla extract
- 1 egg
- 3 Tbsp pure maple syrup or honey
- 1/2 cup quality dark chocolate chips* + a few more for topping
Makes about 16 cookies
Notes:
This cookie batter is best prepared all at once. Even if you don't plan on eating 16 cookies, I recommend using all the batter and freezing or reserving the baked cookies for later use rather than saving half the batter as it does not age well (the banana tends to oxidize as all natural/real foods do!).
You can use any nut butter of choice in this recipe.
You don't need a blender/food processor for this recipe. I use a simple hand mixer that I've had kicking around for years - still works great.
*Soy free and sugar free dark chocolate chips are available at health food stores. You can also make your own dark chocolate chips if preferred.
You can substitute the egg in this recipe by using 3 Tbsp of tepid water and 1 Tbsp ground flaxseed (flax meal). Whisk ground flaxseed into water and allow it to sit for 10 minutes until a gelatinous mixture results resembling a raw egg. Add the entire mixture to the recipe in place of the egg.
Directions:
Heat oven to 325 F.
Using a simple hand mixer, food processor or blender, mix together peanut butter, banana and vanilla until well combined and smooth.
Add egg and maple syrup or honey and mix to combine.
Mix in dark chocolate chips by hand with the help of a spatula or wooden spoon.
Place mixture in fridge for about 20 minutes to allow it to firm slightly.
Place parchment paper over a baking sheet and gently brush or spray the paper with olive oil.
Drop peanut butter cookies onto sheet by rounded tablespoons allowing room between the cookies (they will expand and puff up somewhat). Add another chip or two to the top of each cookie.
Place cookies in oven and bake for 20 minutes.
Remove from oven and allow cookies to cool on a rack for a few minutes before enjoying!
© Inspired Edibles
Nothing like warm cookies and a cold glass of milk
for dairy free, enjoy: hemp, coconut, almond or brown rice
Hard to believe there is no flour in this creamy, delicious batter
I find it impossible not to smile at the sight of these two goofballs ;o)
Enjoy!