As mentioned previously, we camping with a bunch of our friends this past weekend. To jumpstart the trip, I thought I'd make some very wholesome cookies. I found this peanut butter banana cookie recipe that used peanut butter instead of oil or shortening, and thought I'd give it a try with some modifications. Seizing the opportunity to experiment, I used carob chips instead of raisins, and I used quinoa flakes instead of the oats. I had never cooked with either ingredient before, but I'm pretty please with the results. The cookie is a moist, not too sweet cakey cookie. The peanut butter and banana taste is definitely there. The quinoa flakes are much smaller than rolled oats, so the flakes sort of disappear into the cookie, while adding a slight nuttiness. Unfortunately, even though I used vegan carob chips, the recipe called for eggs. And while quinoa flakes are typically used for gluten-free diets, the recipe uses whole wheat flour. I guess not being able to call the recipe vegan or gluten free is where my guilt comes in. But while eating it, zero guilt. It's like eating the best energy bar ever.
2 banana, peeled and mashed
1 cup peanut butter
1/2 cup evaporated cane sugar
1/2 cup packed brown sugar
2 eggs, beaten
2 cups whole wheat flour
1 teaspoon baking soda
1 cup quinoa flakes
1 cup carob chips
Preheat oven to 325 degrees.
In a medium bowl, stir together mashed banana, peanut butter, cane sugar and brown sugar until smooth. Mix in the eggs.
Sift together the flour and baking soda.
Add flour and baking soda, mix until just blended, then stir in the quinoa flakes and carob chips until well distrubuted.
Line a baking sheet with parchment paper. Place rounded spoonfuls of batter an inch apart on the parchment paper.
Bake for 11 to 13 minutes. These cookies do not brown on the tops, do not overcook.
Makes about 30 cookies.