I love “everything” about these Everything Cookies! I had to promise myself I wouldn’t make them again for a month… because… I have difficultly controlling myself around them. I keep sneaking back into the kitchen for “one more”.
Well, I only waited about a week and then I got the idea to make the cookies into Ice Cream Sandwiches. I can’t decide which version is more delicious, but I have several ice cream sandwiches calling to me from my freezer so I have plenty of opportunity to try them again.
Everything Cookie Recipe
2 ripe bananas, mashed
3 tablespoons maple syrup
1/4 cup peanut butter (or any nut butter- or Sunbutter), unsweetened
1 teaspoon vanilla extract
2 tablespoons flaxseed meal
3/4 cup gluten-free rolled oats
1/2 cup quinoa flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup carob chips or chocolate chips (or raisins)
1/2 cup macadamia nuts, chopped (or other nuts or dried cranberries)
Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
Mash the bananas in a medium mixing bowl. Stir in the maple syrup, peanut butter, and vanilla.
You can either mix the dry ingredients separately (as you “should”) or you can do less dishes like me and just mix them all in together in one bowl!
Scoop level tablespoons of batter onto the baking sheet. The cookies don’t spread so you can place them fairly close together.
Bake the cookies on the middle rack for about 12 minutes. Check the cookies at 8 minutes, and if the bottoms are already golden, move the baking sheets to the top rack for the last few minutes.
Place the cookies on a cooking rack promptly after removing from the oven.
Makes about 24-30 cookies.
Ice Cream Sandwiches
When making the cookies:
* omit the macadamia nuts and carob chips
* spread the scoops of batter flat before baking (and consider using more batter for each cookie if you want bigger sandwiches)
* after they cool put them in the freezer
Making the Ice Cream
* Make the vanilla ice cream base from my cookbook and add 1/2 cup of peanut butter to the saucepan after adding the other ingredients. Stir thoroughly. You will need to freeze the ice cream for several hours after it is made to get it firm enough for making sandwiches.
* Use a store-bought ice cream and let it get slightly soft for scooping.
Making the Sandwiches
* Assemble sandwiches and roll the edges in chocolate chips or carob chips.
* Freeze for an hour or more until firm. (Although I always let them get a bit soft before I eat them because I like softened ice cream.)
Makes about 10 sandwiches (depending on how big you make them).
I am sharing this recipe on Whole Food Fridays, Allergy Free Wednesdays, Wellness Weekend,
I can’t have quinoa so what other flour can I use? Please let me know.
I haven’t experimented with other flours in this recipe. I am guessing that rice flour or oat flour would probably be fine. Millet flour is usually a good substitute for quinoa flour.
when I saw this post I put quinoa flour on my shopping list…I wanted to make these so badly, but saw the price of a bag of quinoa flour and flinched. now I will be putting millet flour on the list and once it stops snowing will go out for that. I
really want to make these cookies…
Cool! The recipe is pretty forgiving, I think you could make these with whatever flour you have on hand (but I guess I can’t promise that!)
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It is a free wordpress theme. I can’t remember the name… Sunspot? Best of luck on your blog.
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