A whole foods, plant-based chocolate chip cookie? Could it really be true?!?! Yes! This awesome cookie recipe uses dates and bananas for natural sweetness. Creamy peanut butter adds rich vegan flavor.
To make the Gluten-Free Peanut Butter Chocolate Chip Cookies:
Preheat your oven to 350F. Line a baking sheet with parchment paper or a non-stick baking mat.
For the Oil-Free wet ingredients:
In a blender or food processor, combine the dates, banana, applesauce, and vanilla. Puree until smooth. Scrape down the sides as needed.
For the Gluten-Free plant-based dry ingredients:
In a medium bowl, whisk together the oat flour, ground flaxseed meal, baking powder, and salt.
Add the pureed wet mixture to the bowl with the dry ingredients. Also add the peanut butter. Stir well until combined. Add the chocolate chips and combine.
Portion about 2 tablespoons of batter per cooking, spacing them about 2 inches apart. The cookies won’t spread at all during baking.
Bake for 20 minutes, rotating halfway through.
Remove from the oven and let cool 10 minutes on the baking sheet.
Enjoy right away or store, refrigerated, in an air-tight container.
Notes
Medium
Ready In: 30 minutes
Yield: 24 bite-sized cookies
Servings: 12