Peanut Chocolate Chipper Cookies
36 ish Cookies
3 TBSP ground flax
3/4 Cup of apple sauce OR 1/2 a banana and 1/4 Cup of non-dairy milk. (the browner the banana the sweeter and more bananay it will taste. The one I used was yellow with a few small brown spots and was still firm. A mild banana taste was there, a riper one might be too bananay unless you love bananas.)
36 ish Cookies
3 TBSP ground flax
3/4 Cup of apple sauce OR 1/2 a banana and 1/4 Cup of non-dairy milk. (the browner the banana the sweeter and more bananay it will taste. The one I used was yellow with a few small brown spots and was still firm. A mild banana taste was there, a riper one might be too bananay unless you love bananas.)
3 TBSP peanut butter
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
3/4 Cup brown sugar
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
3/4 Cup brown sugar
1 tsp almond extract
2/3 Cup garbanzo bean flour
1 and 1/3 Cup Whole Wheat Pastry Flour
2/3 Cup garbanzo bean flour
1 and 1/3 Cup Whole Wheat Pastry Flour
1 cup chocolate chips
1 cup peanuts
Mix the flax and banana/milk or applesauce together in a bowl and let sit a few minutes so it gels a bit.
Add the peanut butter and sugar. Cream or mix well. Add the soda, cream of tartar and salt, mix. Add garbanzo bean flour, stir. Add vanilla and stir. Mix in flour and stir until blended. Add chocolate chips and peanuts.
Chill dough for 20 minutes. Line cookie sheet with parchment paper or grease a pan. Roll dough into 1 inch or so balls. (If too sticky dip hands in sugar) Flatten balls slightly. You can sprinkle them with sugar if you aren't going to frost them. Bake at 350 for approx 12 minutes. Let rest for a few minutes, then slide onto a cooling rack.
