These cookies are gluten/wheat free, dairy free and not super sweet. They bake up soft and chewy, and aren’t crumbly or oily at all.
Preparation: 10 minutes
Baking time: about 10 minutes, give or take
Makes: 14 cookies
Ingredients:
1 egg*
1 cup additive-free smooth peanut butter**
1/2 ripe banana, mashed
1 tsp. baking soda
1/4 cup white sugar
1/3 cup carob chips
1 Tbsp. Apple Almond Cinnamon Chia Goodness
Method:
- Preheat oven to 350°F.
- Mix all ingredients together, adding the carob and Chia Goodness as the final ingredients.
- Drop by spoonfuls onto an ungreased cookie sheet.
- Bake for around 10 minutes, until cookies are soft, yet firm and amber coloured.
- Allow to cool for at least 10 minutes – carob chips are hot!
* You can choose to use a standard egg substitute, if you wish. Or, microwave 1 Tbsp ground flax seed with 3 Tbsp of water for 30 seconds, until a gel-like consistency is achieved.
** I use President’s Choice Just Peanuts Old-Fashioned Peanut Butter – it’s made only from 100% roasted peanuts.
This post was originally published as part of the oral orgy called Mouth Watering Mondays, presented by A Southern Fairytale. Go see her for more tantalizing treats.
