Bananas and peanut butter? This is a cake-like cookie that Elvis would definitely approve of. It’s such a winning combination that it can only by topped by the addition of chocolate chips because let’s be honest: chocolate makes everything better. Thanks to my over zealous banana buying, I always have an overripe banana or two lying around which resorted to me recipe experimenting and arriving at this delicious gem!
If you need reasons to make them, here’s why these cookies are so darn awesome:
1) They are vegan. This means you can sample the raw cookie dough to your heart’s content without fear of salmonella. In fact, I may try making these as raw dough bites next and see how they turn out! Stay tuned!
2) They’re gluten-free (if you use gluten-free oats). It’s so easy to make oat flour: just pulse rolled oats for about 10 seconds or so in a food processor or blender until the consistency is that of flour. It’s that simple. Make a bunch of oat flour at once and store it in an airtight container.
3) They are sweetened naturally with the banana and a hint of maple syrup. There are definitely some delicious chocolate chips in there, but if you buy the right kind, you’ll avoid all the processed sugars and chemicals (I like Cocoa Camino). For those concerned about sugar spikes, the fibre in the oats will definitely help slow the release of glucose into the blood stream.
4) They are super quick to put together. From start to finish you will spend no more than half an hour to make these. If you have less time, don’t even bake them. Just roll them into balls and refrigerate or freeze them and enjoy as raw cookies.
*I must stress that you should use organic peanut butter in this recipe. To stabilize the product and prevent oil separation, conventional peanut butter contains hydrogenated vegetable oils which are known to increase LDL (bad cholesterol) and inhibit the chemicals that fight inflammation. Not to mention peanuts are one of the most genetically modified crops out there, so for your sake stick to the natural stuff. To avoid oil separation, I just store the jar upside down in the refrigerator.
So what are you waiting for? Get making and baking!
Peanut Butter and Banana Chocolate Chip Elvis Cookies (makes 14 cookies)
- 1 cup organic* peanut butter (or sub in another nut or seed butter)
- 1 ripe banana, mashed
- 1 flax “egg” (1 tbsp. ground flax + 2 tbsp. water)
- 1.5 tsp. pure vanilla extract
- 2-3 tbsp. pure maple syrup
- 3/4 cup organic oat flour
- 1 tsp. baking powder (omit if making raw cookies)
- 1/2 tsp. baking soda (omit if making raw cookies)
- 1/4 tsp. pink Himalayan salt
- 1/3 cup dairy-free chocolate chips (I used Cocoa Camino Dark Chocolate Chips).
- Preheat oven to 375 degrees Fahrenheit.
- Mix the oat flour, baking powder, baking soda and salt in a small bowl.
- Mash the banana in a medium bowl and mix in peanut butter, flax egg, vanilla extract and maple syrup.
- Stir the dry ingredients into the wet ingredients and add the chocolate chips (feel free to sample the cookie dough…you know, just in case it needs a little extra something)..
- If you want raw cookies, simply roll into balls and refrigerate until you want to eat ’em, or freeze for up to one month in a airtight container.
- For baked cookies, drop spoonfuls onto a parchment lined baking sheet and flatten slightly (otherwise the inside may be undercooked).
- Bake for 12-15 minutes until edges are golden brown and tops look dry.
- Cool on a rack completely and store in an airtight container for up to 5 days. They will get softer over time.