It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.
But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.
These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.
The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.
Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!
I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.
- 2 medium very ripe bananas
- ½ C dark brown sugar (light can be substituted)
- ½ C creamy peanut butter
- 1 and ⅓ Cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- Pre-heat oven to 350˚F.
- Peel and mash bananas. Mix in brown sugar and peanut butter.
- Add flour, salt, and baking soda.
- Drop in 2 tablespoon size mounds on baking sheet. bake for 7-8 minutes or until edges are barely golden brown.
- Let cool on baking sheet for a few minutes before transferring to wire wrack or plate.
Peanut Butter Cheesecake Cookies
Healthy Chocolate Cookies
Healthier peanut butter chocolate Chip Blondies