Dairy Free Baking – Cookies!

As of the New Year, I am now completely dairy free. Whether it’s forever or just for the 6 weeks my doctor recommended we’ll just have to see. I’m choosing to see this as a culinary adventure instead of a sentence of deprivation and am actually pretty excited about the experiment. Anyone else out there trying out a new diet for the new year?

My first official vegan recipe is, of course, a cookie. Unhappy with the taste of vegan chocolate chip cookies that I’ve purchased or had at parties, I decided to try something a little different. I’m calling it my Peanut Butter Oatmeal Chocolate Chip Banana Snickerdoodle Vegan Cookie Yum! It took a couple of tries, but I’m really happy with this final product. Tell me what you think!

PeanutĀ Butter Oatmeal Chocolate ChipĀ Banana Snickerdoodle Vegan Cookie Yum

1 1/3 cup of all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 stick of Earth Balance vegan butter

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/2 cup organic peanut butter (I used creamy)

1 large organic banana

1 teaspoon vanilla

1 cup rolled oats

3/4 cup semi sweet Ghiradelli chocolate chips

Preheat your oven to 375 degrees

In a medium size bowl, stir together your flour, baking soda, cinnamon, and salt. Melt your vegan butter. In a large bowl beat your melted vegan butter and the granulated sugar until frothy. Add the brown sugar and peanut butter until well blended. Peel and mush your banana. Stir the mushed banana and the vanilla into the sugar and vegan butter. Add the flour mixture just until incorporated. By hand, stir in the rolled oats and chocolate chips.

On an ungreased cookie sheet, scoop out 2 inch balls of dough evenly spaced about 3 inches apart. Bake for 8-10 minutes until the edges are turning brown. Remove from oven and let cool for 10 minutes before removing cookies from the sheet. Enjoy!

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