Elvis Cookies: Gluten Free & Vegan

Much like Santa, Elvis would come out of hiding for these cookies

Much like Santa, Elvis would come out of hiding for these cookies

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

Adapted from http://www.gimmesomeoven.com/peanut-butter-banana-cookies-recipe/


Peanut butter banana cookies, fresh from the oven.

Peanut butter banana cookies, fresh from the oven.

  • 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)


  1. Preheat oven to 350.
  2. Combine flour, baking powder, cornstarch, salt, baking soda, and cinnamon in a medium bowl, and whisk to blend.
  3. 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.
  4. With the mixer on low speed, add in the dry ingredients in batches. Stir in the chocolate chips.
  5. 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.
  6. 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


3 thoughts on “Elvis Cookies: Gluten Free & Vegan

  1. Good Morning Quinoa & Cookies! I have nominated you for the Liebster Award; an award that was “created to recognize and/or discover new bloggers and welcome them to the blogosphere.”

    This award is for bloggers that have less than 1,000 followers and I was nominated by Eat2Health https://eat2healthblog.wordpress.com/ ….. If you visit my page http://simplycleancooking.com/2014/12/01/nominated-for-liebster-award-discover-new-blogs/ you can answer the questions I’ve posted for you and 4 others, and then pass along your nominations to fellow bloggers of your choosing. It’s a great way to have people discover who are!

    All the best, Cristine


  2. Pingback: A Vegan Holiday Week 2 Roundup | The Friendly Fig

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