Wednesday, August 22, 2012

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

  • 2 1/2 cups gluten free oats
  • 1/4 cup gluten free flour
  • 3/4 cup (smooth) peanut butter
  • 2 tablespoons peanuts
  • 1 ripe banana
  • 1 teaspoon gluten free vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablspoons unsweetened vanilla soy milk
  • 1/2 cup vegan dark chocolate chips
  • 1/4 cup vegan gluten free mini pretzels

  1. Pre heat the oven to 350 degrees.
  2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
  3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
  4. Puree or mash the banana and place in a large bowl.
  5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
  6. Add the oats, and flour and stir through, until fully combined.
  7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
  8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
  9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!

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