Chocolate Peanut Butter Cookies

I was sitting around craving something sweet and chocolate and decided to search the Internet for a cookie or brownie recipe that I could make with ingredients I already had on hand.  My kids rolled their eyes and walked away. O ye of little faith!  I found several vegan recipes for chocolate peanut butter cookies, but they all had something I wasn't happy with (white flour, refined sugar).  So I tweaked around and came up with these yummy cookies that are almost brownie-like.  Thick, rich, sweet and satisfying.  Enjoy!

Add chocolate chips for an even richer cookie!

 Ingredients:
1 cup evaporated cane juice sugar (slightly less processed than white sugar, and can be found in baking aisle)
1 banana, ripe and mashed
2 Tablespoons Organic Canola or Safflower oil
1 1/2 teaspoon vanilla extract
1/3 to 1/2 cup natural peanut butter (not Jiff! full of trans fats)
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
Sprinkles for decoration, optional
You could also stir in a cup of vegan chocolate chips

Directions:
1. Pre-heat oven to 350 degrees.

2. Mash the banana and mix it with the oil, vanilla and peanut butter until smooth.  In a separate bowl, mix together dry ingredients. Sift well.  Combine all the ingredients until it forms a thick ball, like play-doh.  You may have to mix with your hands to get it all incorporated. Fun!

3. Roll into 1 1/2 inch balls, flatten slightly.  If adding sprinkles: pour sprinkles into a small bowl, dunk flatten cookies into sprinkles.

4. Place on baking sheet or stone and bake for 8-12 minutes depending on your oven.  Let rest 5 minutes before removing from baking sheet.  Cool.  Eat.  Makes about 18 cookies.