Last night I made gluten- free chocolate chip cookies to satisfy my sugar craving. While I have made these before, I decided to try out a new recipe that I found on Two Peas and Their Pod. It was super easy, and took about 20 minutes all up to put together and bake which I love because when I want sweets I want em now!
You know that website Pinterest fails that show horrible photos of failed Pinterest attempts? Well, my gluten free cookies TOTALLY could have made that website. This is what they were supposed to look like:
And this is how my first batch turned out:
Hardly Pinterest worthy!!!
I analyzed the picture from the recipe over and over to try and find out where I could have gone wrong! And then I realized my chocolate chippies weren’t actually chippies at all and were more like chocolate bricks! Which is why the cookies were burning and ended up looking very sad.
My second attempt was much better, and after leaving them in the freezer for a while they became extra chewy which is how I like my cookies!
Here’s the Recipe- just remember not to be a chocolate hog like me!!!
These cookies have it all-banana, peanut butter, oatmeal, and chocolate chips! And guess what? They are gluten-free and vegan too! I love these healthy cookies!
3 large, very ripe bananas, peeled
1/2 cup creamy all-natural peanut butter
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons agave nectar
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips. I also added shredded coconut here.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note-If you don’t need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.