Peanut Butter Chocolate Cookies

After a damn-near 2-month absence from my blog, I present you with: more peanut butter awesome-ness! These cookies are seriously addictive! And I am seriously addicted to peanut butter. Sorry. Not really ; )

Based off a peanut butter ball recipe in the 30-Minute Vegan cookbook, which calls for spelt flour (which isn't really gluten free, right?), I subbed some oat flour and brown rice flour for the spelt. So, here we go:

Ingredients

• 1.5 cups peanut butter
• 3/4 cup pure maple syrup
• 1.5 tsp. raw apple cider vinegar
• 1 tsp. vanilla extract
• 1/4 cup GF oat flour
• 1/4 cup brown rice flour
• 1/2 tsp. baking soda
• 1/2 cup GF rolled oats
• 1/2 cup vegan chocolate chips (NOT optional)
• I use Enjoy Life brand GF choco chips

L: liquid ingredients, melted together
R: dry ingredients

Directions

Nom nom.

1. Preheat oven to 350F. In a small saucepan, mix together the peanut butter, maple syrup, and apple cider vinegar. Place on stove over low heat until the peanut butter is melted and mix together. Add vanilla extract. Stir. Remove from heat.
2. In a bowl, mix together the oat flour and brown rice flour along with the baking soda, GF oats, and chocolate chippies (if using).
3. Combine the wet and dry ingredients.
4. Line a baking sheet with parchment paper. Or lightly spray a nonstick aluminum baking sheet. Scoop out your desired amount of "dough" and form a small ball. 
5. Place on cooking tray. Flatten the ball just a bit, because it will not melt down in the oven (according to the original recipe). 
6. Bake for 8-10 minutes. I know that seems like such a short period of time. I thought the same thing but I took mine out around 10 minutes and they were ready. You may have to experiment a bit.
7. Cool before eating. 

Choc. Chip Banana Oat Cake (GF,V)

FYI: Extremely ripe black bananas are needed for this recipe! Yellow ones simply will not do.


I remember when I was little how my mom would always have some black bananas laying around the kitchen. I was always so disgusted by them. Little did I know that these same bananas were the ones that went into my mom's awesome banana bread that I just could not get enough of.

But this isn't a recipe for banana bread. Put those too-ripe-bananas to good use in this recipe from Oh She Glows. I found myself eating slices of this "cake" for breakfast. It definitely didn't disappoint!

Ingredients

• 2 cups GF oats, processed into a flour (I actually just used 2 cups of GF oat flour)
• 1/2 cup GF oats (not processed)
• 1/2 cup brown sugar
• 1/2 tsp. cinnamon
• 1/8th tsp. nutmeg
• 2 Tbsp. whole cane sugar (or sucanat)
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 Tbsp. coconut oil, melted
• 2 medium RIPE bananas, peeled
• 1/3 cup applesauce
• 1/4 cup soymilk or almond milk
• 1 tsp. vanilla extract
• Fold in: 
• 1/2 cup vegan chocolate chips (I use Enjoy Life brand)
• 1/2 cup walnuts, chopped

1. Preheat oven to 350F and lightly grease an 8" cake pan or a pie pan. If you are processing your oats into flour yourself, do that now.
2. In a large bowl mix the dry ingredients together well. 
3. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smush into the wet ingredients.
4. Add the wet mix to the dry and stir until combined. Fold in the chocolate chips and walnuts.
5. Spread into prepared pan and bake for 36 minutes at 350F, or until a toothpick comes out clean. Allow to cool for 20 minutes before cutting.
6. Once cooled, top with PB Banana Glaze. Store in the fridge for up to 3 days.

PB Glaze

• 1 ripe banana
• 2 Tbsp. peanut butter (I used crunchy, but I don't recommend it!)
• 1/2 cup powdered sugar

Mash banana in a bowl until smooth. Add in PB and mix until combined. Try microwaving the peanut butter first. Add the powdered sugar and stir until smooth and fully combined. Store in fridge.