Once I’d crafted the ultimate 5-Ingredient Vegan GF Cookie, you knew I had to play around with it. Plus, since then I’ve also discovered DIY Peanut Butter Chips. Hello? Combining the two was a total given.
This recipe starts in the food processor and finishes in a mixing bowl so you don’t lose the texture of the oats or the baking chips. Altogether it’s about a 30 minute recipe that makes very little mess (a.k.a. my kind of recipe).
These guys get their peanut butter kick from two sources:
1) Peanut butter that’s added into the batter
2) Peanut butter chips that are baked right alongside the chocolate chips
The double PB combo makes my heart swoon, and the chocolate chips make the perfect flavor complement.
The cookies bake up tender and hearty with the perfect combo of salty-sweet. And because they’re naturally sweetened they’re really quite “healthy” enough to enjoy as a post-workout snack or after-meal dessert. In a pinch, I wouldn’t scoff at the idea of having a couple for breakfast. But coming from the girl who loves a good Friday donut.
A note about the PB baking chips: They are 100% natural, so they don’t keep their form as well as traditional baking chips, which get extra help from a variety of additives. As you can see, you’ll get a few little holes during the baking process, but the flavor is 100% spot on! If that’s the “trade-off” for natural peanut butter chips, count me in!
Hope you try these little guys! Make a big batch and throw them in the freezer. They’re like a little granola bar bite on the go, and the perfect healthier treat when your sweet tooth strikes. Enjoy!
Double Peanut Butter Chocolate Chip Cookies
- 1 cup dates (packed and pitted // soaked in warm water for 10 minutes then drained)
- 1 medium ripe banana (1 banana yields ~1/2 cup mashed)
- 2 Tbsp salted creamy peanut butter
- 1 cup almond meal (ground from raw almonds)
- 1 cup rolled oats (gluten-free for GF eaters)
- 1/4 scant cup peanut butter chips
- 1/4 scant cup dairy-free semisweet chocolate chips
- Add dates to a food processor and pulse until small bits remain.
- Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
- Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
- Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.
- Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C).
- Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).
- Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there are no eggs and they’ll ultimately just be a little more moist.
- Remove and let set for a few minutes on the pan. Then carefully transfer to a plate or cooling rack to cool. Serve immediately.
- Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
*Adapted from my 5 Ingredient Vegan Gluten-Free Cookies
*Nutrition information is a rough estimate.