Monday, February 24, 2014

chocolate chip peanut butter cookies {gf,v}


If you're into gooey, chewy, peanut buttery cookies (and who isn't), today's post is for you. These cookies are glorious. They only have a handful of ingredients...but still manage to be super delicious. I will say, they are one of the more delicate cookies I've made -- meaning, if you don't let them cool they may try to fall apart on you. (one of the minor pitfalls of healthy, gluten free, vegan baking) 
Rest assured, if you let them cool completely, they will behave like a proper cookie. 

(But if you can't wait for them to cool, you should know that the warm gooey mess smeared all over the spatula and your fingers tastes amazing just the same.)                 
  
***********************

chocolate chip peanut butter cookies
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup peanut butter
*2/3 cup applesauce
*1 tsp vanilla
*1/3 cup agave
*1 tsp baking soda
*pinch of salt
*2/3 cup chocolate chips

{{{DIRECTIONS}}}
1. Preheat the oven to 350.
2. In a large bowl add all the ingredients except chocolate chips. Mix well until batter is a fluffy or whipped texture. 
3. Fold in the chocolate chips.
4. Drop by spoonful onto parchment paper covered cookie sheets.
5. Bake for 14-17 minutes or until cookies brown.
6. Let the cookies cool for at least 5 minutes before transferring entire sheet of parchment to a 
cooling rack. 
Let cookies completely cool before storing in airtight container. Makes 20 cookies.




{mmmm...warm & gooey}