It is firmly spring and that means it’s time for cookies! Because long days in the sun outside are best accompanied by desserts, and soon it’s going to be so hot (!!!) that turning on the oven is not an option.
Plus, the lovely weather this time of year also brings about a change of pace. Honestly, it’s so much harder to get work done when I know it’s gorgeous outside. All I want to do is sit outside on the grass and soak in that Vitamin D in non capsule form.
In acknowledgement of how much more arduous little tasks may seem these days (even baking cookies), I made these ridiculously easy cookies for you.
These babies are vegan and gluten-free. Without the chocolate, they are naturally sweetened (if you’re hardcore, get naturally-sweetened chocolate, and then go brag about your sugar consumption to everyone who will listen).
Aaaand they require no special tools, one bowl, and six ingredients. Guys, there is NO excuse for skipping on this recipe.
I hope your week is full of cookies and sunshine (I know mine will be). Enjoy!
- 1 cup creamy unsalted peanut butter
- ¾ cup coconut sugar
- 1 banana, mashed
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup vegan chocolate chips
- Preheat the oven to 350ºF and line a large cookie sheet with parchment paper.
- With a whisk, combine peanut butter, mashed banana, coconut sugar, baking powder, and salt.
- Fold in chocolate chips with a rubber spatula. The dough will be very sticky.
- Using wet hands, roll balls of dough of about 1 tbsp each.
- Place on prepared baking sheet and chill in fridge for about 10 minutes.
- Flatten the balls slightly with you fingers and bake in preheated oven for 10-12 minutes.
- Let cool for at least 15-20 minutes (these need to set!) before serving.
PS: I called these Elvis cookies, because of the classic PB and banana sandwich that Elvis made famous!