“Mom, Elvis is that guy with a front-butt, right?”
“Well, you’re thinking of Tortelvis. But, close – he was the famous singer.”
“So, what do cookies have to do with Elvis, Mom?”
“Well, when Elvis got famous and rich, he liked to indulge in decadent food, and one of his favorites was fried peanut butter and banana sandwiches. But, these are only _almost_ Elvis cookies, because we made them kind of healthy.”
“Oh. Cool. Eeeellllllviiiisssss cookies!”
Almost Elvis Cookies
1 T. ground chia seed + 3 T. hot water
1 cup (256 g) natural peanut butter
1/2 cup palm sugar
1 t. vanilla
1/2 cup (74g) ground raw buckwheat groats (I ground mine in a coffee grinder)
1/2 cup (60 g) almond meal
2 T. coconut flour
1 t. baking soda
1/4 t. salt
1/2 cup vegan chocolate chips
Preheat oven to 350°. In a large mixing bowl, beat the banana until creamy. Add the chia egg and peanut butter and blend well. Add the sugar and vanilla and beat well. In a small bowl mix all dry ingredients except chocolate chips. (Ok, I didn’t do this. You got me. I was lazy and just dumped it all in the bowl. But, don’t be like me – do it right.) Add dry ingredients to wet ingredients and blend well. Stir in chocolate chips. Scoop spoonfuls of dough into your hands and form into balls. Flatten on parchment-lined baking sheets with the tines of a fork dipped in water.
Bake for 12 – 15 minutes.
For more refined-sugar free treats, check out Sugar-Free Sundays. For more allergy-friendly foods, Check out Allergy-Friendly Friday. For more slightly indulgent (non-Elvis-approved) foods, check out Slightly Indulgent Tuesdays.
These cookies look absolutely incredible!
Thanks JL! I hope you get a chance to try them. 🙂
Wow, do these ever look amazing! Cannot wait to make them!
How neat! Putting them on my list of things to make! Thanks for sharing!
Ah, if only I could eat banana and peanut butter. There would be a whole lot of cookie lovin’ going on in this kitchen, I tell you. 😉
I’m sure it would work with another nut butter….but I’m not sure what could replace the banana. Hm…. Cashew & pumpkin & chocolate chips sounds like a pretty good combo.
There’s a lot of Elvis love going on right now apparently. Vicky (Sweets by Vicky) just made vegan Elvis cupcakes! http://vickys.wordpress.com/2011/05/12/vegan-banana-cupcakes-with-peanut-butter-frosting-the-elvis/
These look really wonderful, Deanna. I’m long over Elvis, but I know I’d love these cookies!
Too funny! I’ll have to check out her cupcakes. I’m not familiar with her blog.
Oh man, these look so good! I’m wondering about skipping the almond flour and just upping the PB to 1-1/4 cups? Husband doesn’t like almonds at all.
Hm… I say give it a try – it might work!
These sound amazing – I have everything but the buckwheat groats on hand – I may have to try them and sub that with oats or coconut or…..
I think you could sub with any other gluten-free mid to heavy-weight flour. It just needs something to soak up the liquid – try ground oats or sorghum or teff or brown rice….
Well I had all of your options for the buckwheat sub and when I went to the kitchen the one last perfectly ripe banana had vanished. Hubby had a snack. =( So hopefully I can find a nice, ripe bunch tomorrow.
Yum! I love the idea of banana/peanut butter/chocolate cookies, especially ones that are healthy! 🙂
Deanna, I finally got to make these today.
I went ahead and subbed oats for the buckwheat groats and organic cane sugar.
My oldest just walked in and grabbed one and pronounced them very good and hummed while he chewed. =D
Ahhhh, humming while noshing is always a good thing. 🙂 I’m so glad they worked for you!
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