I am certain you have heard the saying, “the apple does not fall far from the tree”? Well, that is exactly the case for my son and I when it comes to our relationship with cookies. With me as his Mother, the child was destined to be a cookie addict from the get go. I think he would be quite happy to live off of these cookies, steamed cauliflower and kale smoothies. A child after my own heart!
If you read my blog regularly, then you already know I create vegan, gluten free and refined sugar free recipes. These Peanut Butter Banana and Carob Chip Cookies are no different. It is absolutely crucial to me that I limit the exposure my son has to cane sugar, more importantly refined cane sugar. It is a terribly addictive substance that has literally no nutritional value what so ever. It certainly serves a purpose in baked goods in order to give sweetness, but so do many other sugar alternatives that do boast some small nutritional advantages and that at the very least rank lower on the glycemic index.
Most refined cane sugar is not vegan. Over half of the cane sugar refineries in North America filter their sugar through bone char (charcoal made from animal bones), that in itself poses a small problem now doesn't it? If you are informed and know your source, you can purchase vegan white table sugar, should you insist that it is part of your diet. But you will not see me advocating it's consumption anytime soon!
My go to sugar alternatives are dates, coconut sugar and maple syrup. The type of sugar in maple syrup is sucrose, the same as in white table sugar. So from a glycemic index stand point, there is barely any difference. However, maple syrup contains some minerals and antioxidants, is vegan, less refined and far less taxing on the environment from a processing and production point of view.
That is enough sugar talk for one day, let us make some cookies already!
Peanut Butter Banana and Carob Chip Cookies
1 cup of uncontaminated rolled oats
¼ cup of shredded unsweetened coconut
½ tsp. of baking powder
¼ tsp. of cinnamon
¼ tsp. of sea salt
1 ripe banana (mashed)
4 tbsp. of unsweetened peanut butter
1.5 tbsp. of coconut oil
½ tsp. of vanilla
2 tbsp. of maple syrup
1/4 cup of unsweetened vegan carob chips
Pre heat the oven to 350 degrees.
While the oven is pre heating, mash the banana in a large mixing bowl and add the other wet ingredients one by one. Next, mix in the dry ingredients and combine.
Line a cookie sheet with unbleached parchment paper (I love the Beyond Gourmet brand) and scoop spoonfuls of cookie mixture onto the lined baking sheet.
Bake until the cookies begin to brown on top, about 12-14 minutes. If you make these cookies large, you will need to increase the bake time in order to cook through. This recipe will yield about 10-12 cookies.
Photos by Danielle Matar