If I see a picture of good looking food, I WILL crave that food and won't let it go until I've eaten it. So I was scrolling instagram this afternoon and of course, up pops a perfectly styled picture of a batch of peanut butter cookies. Well there went my afternoon. I jumped on Pinterest and had a look through a couple of recipes, though nothing was quite right. I have eaten both gluten and dairy free for a while now and I always find that these recipes will have a strange ingredient or will be gluten free with a whole litre of milk (not my stomach's idea of a fun time). SO I set to work on making some choc, banana, PB dairy free + gluten free cookies. Who can go past that combo?
I am a 'let's throw a bit of this and that in the bowl and see how it goes' type of cook which means a lot of the time I can't recall exact measurements. While recipes are great and I have a bit of a recipe book collecting obsession, I prefer to learn as I go, testing with flavours and textures until it works. So my apologies if this recipe is a complete flop! I promise I'm working on writing things down as I experiment!
1 C GF Rolled oats
1/2 C Almond meal
2 ripe Bananas (mashed)
2 Tbsp Natural peanut butter (If you haven't tried Mayvers PB, do yourself a favour and splurge. You won't be disappointed!)
1 Tbsp Maple syrup (can be omitted if you aren't a sweet tooth)
A good handful of dairy free or normal dark chocolate chips
1 tsp Vanilla essence
Throw all ingredients in a bowl, add a bit of 'this or that' if too dry or too wet. Place on baking paper in cookie size portions (these won't flatten as they bake like a normal cookie would so press down slightly). Bake in a preheated oven 170•C for 12 mins or until golden brown on the top.
You really can't go wrong. Super quick and easy and all done in one bowl - just the way I like it!
Happy snacking! xo