I’m sharing a super easy vegan baking recipe that I have used for the last two years to make the most delicious peanut butter cookies. I found the recipe through Healthy Happy Life and have tried the thumbprint variation when I’m craving something chocolatey.
This recipe is perfect if you have super ripe bananas that you don’t know what exactly to do with. I purposefully will keep ripe bananas to make vegan smoothies, breads, and these cookies! They are a perfect addition to any vegan recipe. I also included some semi sweet vegan chocolate chips that I found at Trader Joe’s to use as the chocolate component of the recipe.
Ingredients:
1 cup flour + 1 tablespoon (I used whole wheat all purpose flour)
1 large ripe banana
1 cup sugar
~1 cup semi-sweet Trader Joe’s vegan chocolate chips
1 dash cinnamon
Instructions:
- Preheat your oven to 350° and grease a baking sheet.
- Unpeel ripe banana and place into large mixing bowl. Mash banana until it makes a thin banana mixture. Add the dash of cinnamon.
- Combine sugar and mashed banana together.
- Add the cup of flour in slowly and mix. Once the flour is added measure out the chunky peanut butter.
- Slowly add in the chunky peanut butter and fold into the batter until it creates a thick dough.
- Work dough with mixing spoon until all ingredients are combined.
- Either use a normal large spoon or your hands to make a small ball with the peanut butter dough and slip it onto your greased baking sheet.
- Once you have filled your baking sheet, take a fork and gently mash down the balls, creating the iconic peanut butter cookie impression.
- Place in oven and bake for 13 minutes. Remove from oven and place a few chocolate chips onto the cookies and lightly press them into each cookie. Place back in oven and cook for another 2-3 minutes.
- Remove from oven and let stand for 10 minutes. Let cookies stay out for at least 6 hours before placing in plastic baggie or tupperware.
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