Sounds good to me...so I decided to make a batch of Peanut Butter-Banana Chocolate Chip Cookies. Of course, even though pure maple syrup is considered to be a healthy alternative to sugar and high fructose corn syrup, I will still eat these in moderation. But it's going to be hard because they are yummy! They have a light crispy exterior with a soft chewy middle!
1 1/2 cups whole grain spelt flour
1 tbsp ground flaxseed
1/4 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/4 cup coarsely chopped vegan semi-sweet chocolate chips
1/2 cup pure maple syrup
1/2 cup mashed ripe banana puree
1/2 cup non-hydrogenated, natural crunchy peanut-butter. (I like using Trader Joe's Crunchy Valencia Peanut Butter with Roasted Flaxseeds)
2 tbsp canola oil
2 tsp pure vanilla extract
- Preheat oven to 350 degrees.
- Measure out dry ingredients in a bowl and whisk to combine, including chocolate chips.
- Measure out wet ingredients in a bowl and combine with a spatula until smooth and creamy.
- Add dry ingredients to wet and stir until flour is incorporated into batter.
- Let batter rest in the refrigerator for 15 minutes until slightly firm.
- Line a baking sheet with a silicone mat or parchment paper.
- Using a small ice cream scooper, scoop out 10 cookies spaced evenly apart. Press slightly to flatten and bake for 10-12 minutes, turning baking sheet once during cooking.
- Remove cookies from the oven and let cool on a baking rack for five minutes before removing.
- Repeat process again. Makes 20 cookies.