You knew that I would have to experiment with the ultimate Vegan GF 5-Ingredient Cookie. Since then, I’ve discovered Homemade Peanut Butter Chips. Hello? It was obvious that the two would go together.
This recipe begins in the food processor and ends in a mixing dish so that you do not lose the texture of oats or baking chips. It’s a recipe that takes about 30 minutes and makes a little mess. This is my kind of recipe.
These guys use two sources of peanut butter:
2) Peanut butter chips are baked alongside chocolate chips
I love the double PB combination, and chocolate chips are the perfect complement.
These cookies are tender and hearty and have the perfect combination of sweet-salty. Because they are naturally sweetened, they can be enjoyed as a snack after a workout or as an after-meal treat. If I had to, I would eat a few for breakfast. This is coming from a girl who enjoys a good donut on Friday.
The PB baking chip is 100% natural. They don’t hold their shape like other baking chips that are aided by additives. You’ll see that the chips will have a few holes, but they are still delicious! I’m in for the “trade-off” if that is what it takes to get a natural peanut butter chip!
I hope you give these guys a try! Make a large batch and store them in the fridge. These are like little granola bars on the go and the perfect healthy treat for when you get a sweet tooth. Enjoy!
Ingredients
- 1 cup dates (packed with pits // soaked for 10 minutes in warm water, then drained).
- One medium ripe banana (1 banana yields ~1/2 cup mashed)
- Salted creamy peanut butter 2 tbsp
- One cup Almond meal (ground from raw almonds).
- Rolling oats 1 cup (gluten-free for GF eaters).
- Peanut Butter Chips 1/4 cup
- 14 cup semisweet chocolate chips dairy-free
Instructions
- Add dates to the food processor and pulse until only small pieces remain.
- Mix bananas and peanut butter, scraping the sides of the bowl as necessary.
- Add the almond meal and rolled oats, and pulsate until you have a loose dough. The dough will be a bit wet and sticky. That’s OK! You’re on track.
- Scrape the dough into a bowl. Add another couple of tablespoons of almond meal or oats if the dough feels too moist to shape into cookies. I added a few more tablespoons until I could form the cookies without my hands sticking to them.
- Add chocolate and peanut butter chips. Chill dough for 10 mins, and then preheat the oven to 350 degrees F.
- Spread out your cookie dough into 1 Tbsp portions and shape them into discs. Arrange on a baking sheet lined with parchment paper. The cookies won’t spread, so you can pack them close together (but without touching).
- Bake for 15-18 mins or until golden brown. These cookies are great because they can be slightly underbaked since there aren’t any eggs. They will end up being a bit more moist.
- Remove from the pan and allow to cool for a couple of minutes. Transfer carefully to a cooling rack or plate. Serve immediately.
- Keep leftovers in a container that is airtight for up to a week. For longer-term storage, move to the refrigerator or freezer.
