I don’t know about you guys, but we’re still swimming in Thanksgiving leftovers. Well, we finished the pie. And there was a bit of a battle over the last serving of stuffing. But for the most part, we’re still sustaining ourselves on leftovers. While I’m getting a little tired of this Thanksgiving themed Groundhog Day, it does have one major advantage: I’m free to use the kitchen for non-dinner pursuits. And as Christmas season is officially in full swing, what better pursuit than cookies?
Growing up, one of my favorite parts of Christmas was baking cookies. Starting about a week before the 25th, our kitchen would turn inside out as we cranked out literally thousands of cookies — EVERYBODY got a tray! Although we’re still quite a ways out from Christmas, I figured I’d start experimenting with some new recipes for this year.
As you all know, I always have browning bananas sitting on my counter. So I knew they needed to get used up. And channeling my inner Elvis, I knew I wanted to pair it with peanut butter. Between those two ingredients, you don’t need any butter in this recipe. And the chocolate chips give it just a bit of fun pizazz. Overall, they taste like a cross between a peanut butter cookie and a slice of banana bread. Oh my, they are delicious! And addictive! And easy! So go load the Elivs Christmas album and get to baking — you won’t be disappointed!
Elvis Cookies: Gluten Free & Vegan
- 2 cups gluten free flour blend, with xanthan gum
- 1 tsp baking powder
- ½ tsp cornstarch
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp cinnamon
- 1 ½ large bananas, mashed
- ¾ cup creamy peanut butter
- ½ cup brown sugar
- 1 tbsp flaxseed meal, dissolved in 3 tbsp warm water
- 1 tsp vanilla extract
- ¾ cups chocolate chips (vegan, if desired)
- Preheat oven to 350.
- Combine flour, baking powder, cornstarch, salt, baking soda, and cinnamon in a medium bowl, and whisk to blend.
- In the bowl of a stand mixer, beat together peanut butter and sugar. Beat in bananas, flaxseed, and vanilla extract until well combined, scraping down sides of bowl as necessary.
- With the mixer on low speed, add in the dry ingredients in batches. Stir in the chocolate chips.
- Scoop dough onto a cookie sheet and flatten with a fork. You can place the cookies pretty close together, as they won’t expand much during baking.
- Bake for 10 minutes. Let cool on tray for 10 minutes before transferring to a wire rack to finish cooling. Store at room temperature in an airtight container.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.