Flourless Peanut Butter and Banana cookies

Ingredients:  
1 cup packed brown sugar
1 cup peanut butter
1/2 med size banana
Granulated sugar
*1/2 cup chocolate, carob, or other chips (optional). We used non-vegan pumpkin spice chips, but carob or some dark chocolate chips work for a vegan recipe.

1. Pre-heat oven to 350 degrees.

2. In a medium bowl, beat banana with mixer until paste-like.    Add brown sugar and peanut butter and mix at a medium speed until well blended.

3. Shape dough into balls of about 1&1/2" diameter and space about 2" apart on ungreased cookie sheets.  Dip fork into granulated sugar and flatten with criss-cross pattern to about 1/2" thickness.  If desired, press 3-4 chips on top of each cookie.

4. Bake 12 minutes or until set.  Allow to cool 5 minutes on cookie sheet before moving to wire racks. Cookies will be very soft.  Allow cookies to cool completely.  Makes 1 1/2 dozen cookies.

Gingerbread - Gluten free vegan style

My assistant and chief decorator Haydn

Prep time: 10 minutes

Cook time: approx 8 minutes

Ingredient list:

1/2 c dairy-free butter substitute ( my favorite is Earth Balance)

1/2 c brown sugar

1/2 c unsulfered molasses

1/2 t. vanilla extract

2 1/2 t. ground ginger

1 t. ground cloves

1 1/4 t. baking soda

1/2 t. Salt

1 t. Xantham gum 

2 1/2 c. Gluten free all-purpose baking flour (I use Bob's Red Mill)

Directions:

1.  Preheat oven to 350*

2.  Combine shortening and brown sugar in a bowl with mixer until fluffy

3.  Add in molasses and vanilla and continue to mix.

4.  Combine dry ingredients in a separate bowl, then add to wet mixture.  Dough should be somewhat firm and good for rolling out.

5.  Roll out to 1/3-1/2" thick

6.  Bake about 8 minutes until slightly risen with a touch of color at the edges.  

7.   Allow to cool.  Store in an airtight container.

This is one happy kid!