Jamie’s Cookies

3 07 2011

One cold March night, my friend and I were hanging out.  We enjoyed dinner together and had retired to watch I-can’t-remember-what on Netflix.  We were both overcome with a need to have something sweet while watching our program.  We debated going to a restaurant and getting dessert – but which restaurant?  We debated going to the store and buying cookies – but it’s late, what stores are open?

That’s when we identified why we were being so indecisive: we knew what we wanted, we just didn’t know where to find it.  Where could we find a dessert that combined chocolate, bananas and peanut butter, was preferably vegan, and guilt free?

Answer: My kitchen.

I pulled out some paper and made this recipe up.  It was based on some other cookie recipes, but this recipe is an original.  You’ll find these cookies moist and chewy, but not too sweet.  Just the right kind afternoon or evening treat, although they have a habit of becoming an every-time-I-open-the-fridge treat.

Then my friend disappeared to Greece for 5-weeks with his girlfriend.  I missed them both and griped to my significant other that these people can never desert us like that again.  It was at the peak of my pining that I baked another batch of Jamie’s cookies.  I kept thinking, “if I bake them, he will come” and he did!  And he ate the cookies!

Happy ending!

Unbaked with thumb print

Unbaked with peanut butter added

Jamie’s Cookies

1 cup oats

1/3 cup ground flax

1/4 cup cocoa

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp dry stuff: protein powder, flour, spelt – this time I used buckwheat flour

1/2 cup natural peanut butter, unsweetened

1/4 cup honey or agave nectar

2 ripe bananas

1 Tbsp vanilla

extra peanut butter to fill up cookies

1 large bar of dark chocolate

Preheat oven to 350ºF and line two baking sheets with parchment paper.  If you don’t have two sheets, just bake these cookies up in two batches.  Also, I cannot say it often enough: parchment paper is absolutely necessary for great results with vegan cookies.

Combine the dry ingredients (oats, flax, cocoa, baking soda, salt, and protein or flour) together and set aside.

In a mixing bowl combine peanut butter, honey/agave, bananas, and vanilla until smooth or nearly smooth.  Feel free to combine the wet ingredients in a blender or food processor, if you have one.

Mix the dry ingredients into your mixing bowl of wet ingredients.  When combined, it should have the consistency of heavy oatmeal.

Drop small spoonfuls of dough onto the baking sheets, leaving 2″ between cookies.  Placement of cookies can be quite close because, once you’ve squished your thumb into them, they barely spread at all.

Using thumb or back of spoon, make indentations in all cookies (see photo above).  Then go back and fill all the indentations with peanut butter.  Some of my cookies only had 1/4 teaspoon of peanut butter, while others had nearly a full teaspoon.  Finish cookies by placing a square of dark chocolate on top.  If you have 24 squares of chocolate, you will need to break those in half.

Bake for 10 minutes and allow to cool for at least 5 minutes before eating.

Makes 32 cookies.




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