7 Ingredient Vegan Double Peanut Butter Chocolate Chip Cookies
November 30th 2017
You thought you liked Peanut Butter Chocolate Chip Cookies until someone came along and doubled the peanut butter.
- 1 cup dates, packed and pitted (soaked in warm water for 10 minutes then drained)
- 1 medium ripe banana (~1/2 cup mashed)
- 2 Tbsp salted creamy peanut butter
- 1 cup almond meal (ground from raw almonds)
- 1 cup rolled oats (gluten-free for GF eaters)
- scant 1/4 cup peanut butter chips
- scant 1/4 cup dairy-free semisweet chocolate chips
- Add dates to a food processor and pulse until small bits remain.
- Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
- Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
- Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.
- Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C).
- Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).
- Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there are no eggs and they’ll ultimately just be a little more moist.
- Remove and let set for a few minutes on the pan. Then carefully transfer to a plate or cooling rack to cool. Serve immediately.
- Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.