These cookies are probably the most unusual love bites I’ve ever made.
Unusual, in part, because they are not only grain free but also flour free – no dehydrated chickpeas or coconuts here!
But what amazes me most about these little puppies is that despite their lack of flour, baking soda/powder, butter and refined sugars, they puff up beautifully as though they were… yes, almost a customary cookie. It’s like a mad science project gone right.
Are they edible you ask?
Well, if my teenage sons are anything to go by, that would be a big yes with another batch please mom!
The inspiration for this recipe comes from my lovely friend Eva over at Kitchen Inspirations. As soon as I laid eyes on her Gluten Free Peanut Butter Cookies, I was instantly transfixed and couldn’t stop obsessing about how to make them mine, all mine – Mu-Ah, Ha-Ha-Ha!! (that’s my mad scientist cackle). Thank you Eva!
I’ve made these cookies at least a half dozen times and each time, they turn out slightly differently. Sometimes puffy and airy (very light weight almost as light as meringue but with a lovely pb/banana flavor). Other times, they are slightly more dense and chewy — no idea what accounts for the difference. Try the experiment in your own labs and see what happens!
Nothing like warm cookies and a cold glass of milk
for dairy free, enjoy: hemp, coconut, almond or brown rice
Hard to believe there is no flour in this creamy, delicious batter
I find it impossible not to smile at the sight of these two goofballs ;o)