Peanut Butter Cookies and Banana Ice Cream
This week has been one of many changes. I moved! Yes, it's just down the street from my old apartment, but I'm pretty sure change is change and it feels like I'm living in a foreign city and everything is weird. But with weirdness comes good things like bigger kitchens! Gone are the days of meal prepping in my tiny (albeit adorable) kitchen I shared with my dear friend and roomie of 3 1/2 years. I am now in a full fledged, large, separated kitchen with enough counter space to make me forget I'm still in New York where separated kitchens are considered the biggest luxury, dishwasher or not.
I was so inspired by my new culinary digs, I dusted off my old DSLR and spent five hours cooking and photographing and mess making and mess cleaning. It was as therapeutic as it was stress inducing, and I plan on doing it again every weekend forever. And honestly, it was only stressful because of the time limitations. Given the opportunity, I would still be in that kitchen making and making and making.
I came across this recipe for so easy and not-so-Paleo (because peanuts are legumes and not really nuts. Yes, really.) peanut butter cookies by the recommendation of CrossFit guru and strong woman, Lauren, and her discovery of this amazing blog. I whipped these things up so quickly that it took longer to preheat the oven. By the way, if you've ever moved and had to use the stove for the first time, you would understand how intimidating this could be. Carbon monoxide poisoning is real. But so is the need to bake these cookies. They're so easy to make. Add a little banana ice cream to the mix, and you've got yourself a dessert party fit for a new apartment or any other life changes that may come your way.
- 1/2 cup peanut butter, creamy (made with Justin's Peanut Butter!)
- 1 egg white
- 1/3 cup almond flour
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 3 tsp honey
- 3 frozen bananas
- Preheat oven to 350 degrees (carbon monoxide poisoning be damned!)
- Mix all ingredients in medium bowl until sticky batter forms.
- Line a cooking sheet with parchment paper.
- Roll a piece of the batter in your hands (about an inch for small cookies, 2 inches for BIG COOKIES).
- Flatten batter on the parchment paper until cookies are about 1/4 inch thick.
- Press fork on top of the cookie in a crisscross pattern to make them extra fancy.
- Pop in the oven for 7-9 minutes.
- Let cool for about 10 minutes.
- Eat and enjoy!
For ice cream:
- Chop and freeze 3 bananas.
- When bananas are frozen, place in blender and blend until creamy.
The original recipe says this quantity will yield a dozen cookies, but I definitely made about six (BIG COOKIES). And I highly recommend adding the banana "ice cream". It really adds a nice touch to the whole dish.
13g fat/23 g carbs/7 g protein/217 calories (per cookie and scoop of banana "ice cream" out of 6 servings.)
Note: I am not a nutritionist, and the above f/c/p breakdown is an estimate. Please consult a physician or dietician before embarking on a regimented diet.