Vegan and Gluten Free Peanut Butter Cookies
- Number of Servings: 27
Ingredients
1/2 overripe banana1 cup creamy peanut butter3 tbsp honey (or 2 Tbsp agave nectar)1 tsp baking soda1/4 cup white rice flour1/2 cup cornstarch1/2 cup almond milk, original
In food processor, blend banana. Add peanut butter and honey, blend and scraping down the sides as necessary. Add baking soda, rice flour and cornstarch, blend until clumps in large ball. Pour in almond milk and process until slightly smooth. Use a 1 Tablespoon cookie scoop and scoop out 27 even balls onto a baking sheet. I lined mine with a silpat, but you can also use parchment or tin foil. Bake at 325 for 15 minutes. Cool completely.
Serving Size: makes 27 cookies
Number of Servings: 27
Recipe submitted by SparkPeople user CANDIPITTMAN.
Serving Size: makes 27 cookies
Number of Servings: 27
Recipe submitted by SparkPeople user CANDIPITTMAN.
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 94.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
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