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Saturday Sprinkles 11/00/14

fairy lights


Well, it’s been way too long since my last Sprinkles post! Or really, my last post in general. Life is rough, but time flies and doesn’t stop for anyone. I can’t believe it’s November already! I’ve been busy with school and loving it, but I can’t wait to graduate in May and settle down.  It’s scary figuring out what will happen after May 10, 2015, but I can’t wait. I am so done with these 60-80 hour work weeks.

A little update on my Myasthenia Gravis: I’ve been on a prednisone regemin for about two months now. It’s not fun, but it is working so I’m dealing with it.  I’ve scheduled thoracic surgery for December to remove my thymus gland. While the doctors have not been able to prove that an enlarged thymus is the cause of MG, they know that this has the highest rates of long-term remission. So yay!

I’ve been obsessed with Political Dramas! The West Wing has been on repeat pretty much all. The. Time.  Can Jed Bartlett be the real President? I’m loving Scandal and House of Cards as well, but TWW is my faveee.

And the new Taylor Swift album? I’M IN LOVE.  I seriously haven’t been this obsessed with an album since the last Jonas Brothers album dropped. (Speaking of, has anyone seen the new HBO show with Nick? How is it? AND HIS NEW MUSIC HELLO.)

Links I’m loving

10 Ways to build your blog while traveling

Simple Ways to Streamline your Social Media To-Do List

How cute are these christmas cupcakes? And they’re so easy, too!

Edamame soup? Yes please! 




The Big Harvest Potluck

I spent last weekend in Bucks County, PA at The Big Harvest Potluck. It was a wonderful weekend full of food, learning, friendships, and so much more.

The Big Potluck: A Weekend of Food, Fun, and Friendship

I went into the conference riddled with anxiety and fear. I’ve always been a fierce introvert- one of the few ways I stray from the typical INFJ. I knew going in that I would be the youngest by a few years. What would everyone else think? Would they think I was too young to be blogging, that baking out of a dorm room was crazy? Or maybe they’d be amazed. Who would know?

From the moment I walked into the Sands Hotel and Resort in Bethlehem, PA, I felt welcomed. Dining on stone-fired pizza under the stars and discussing food, the food industry, and getting to know other bloggers was a wonderful start to the weekend.

The Big Potluck: A Weekend of Food, Fun, and Friendship

Sadly, I missed the morning sessions due to illness. But what I did hear the next day left me thinking hard about my own voice and story.  Listening to Christopher Hirsheimer and Mellssa Hamilton of The Canal House talk about finding your own story in photography reminded me of my growing passion, and inspired me to find my own style. Cheryl Sternman-Rule’s writing workshop pushed me to improve my writing, to find my voice, and to write in new and different ways.


This wasn’t your typical conference- in fact, it was more like a retreat. I went in knowing no one, and left with wonderful new friends and acquaintances. Thank you to all of the sponsors- Sabra Hummus, Gourmet Garden, Burpee Seeds, Kitchen Aid, OXO, Analon Cookware, Kerrygold, and Terra Chips. Thank you to the wonderful organizers, Maggy, Erika, and Pam, and everyone who helped behind the scenes.

I left the event relaxed, encouraged, and ready for more- I can’t wait to return to next years event.

S’mores Cookies {Insomnia Cookies Copycat}

Chewy chocolate cookies stuffed with marshmallows, graham crackers, and chocolate chips. An at-home recreation of my favorite bakery cookie! 

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

Yes, I am aware that I have done this twice before. (Here and here.) But guys…. I really like s’mores. And cookies.  When I think of summer, I think of s’mores. Many of my nights from April- early September were spent around a bonfire with my youth group or class at school, making mountain pies, hotdogs, and of course, s’mores. S’mores just scream summer to me and bring back so many memories of of growing up. And cookies… I think we all know how much I love cookies. They’re so easy to make, portable, and can easily serve many people.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

There’s a cookie shop here in Philly called Insomnia Cookies. They sell fresh, soft, warm, amazing cookies- AND they deliver. Up until 3AM. Basically, it’s the best place ever.  When you get a craving for cookies at 11PM, just pop online, order, and have fresh baked cookies delivered to you within the hour. It’s love at first bite.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!


My favorite is their s’mores cookie. It’s a chocolate cookie base with pieces of graham crackers, mini marshmallows, and a handful of chocolate chips. Lucky for YOU lovely readers, I’ve created it at home so you can try it too.  And if you’re ever in Philly, head over to Center City (please make sure to know where you are!) or Bryn Mawr in the suburbs, and order this cookie STAT.

I used my favorite chocolate cookie base, and mixed in graham crackers, marshmallows, and chocolate chips.  Like many cookie recipes, this cookie dough needs to be chilled. I’m sure you all have much more patience than I do when it comes to baking, but if you don’t, I have a solution! I flash froze this dough. I scooped it out onto cookie sheets and stuck it in the freezer while the oven preheated. This gives us cold cookie dough in less than 15 minutes and no extra time is used. I also only baked one cookie sheet at a time (something I do all the time), giving some of the dough extra chilling time.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

One more note before the recipe: Because we are using “real,” sticky marshmallows, the cookie sheets MUST be lined. I recommend using a silicone baking mat as it is the easiest to use and is reusable. However, you may also use parchment paper. I don’t recommend wax paper at all as it will burn and smoke when the wax melts.

With those tips in mind, make these cookies for your next picnic, barbecue, or bonfire!

5.0 from 1 reviews
S'mores Cookies {Insomnia Cookies Copycat}
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg yolk
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 3 full-size graham crackers, broken into large pieces
  • 1 and ¼ cup mini marshmallows
  • ¼ cup chocolate chips
  1. Cream together butter, brown sugar, granulated sugar, and vanilla extract. Add in eggs, one at a time.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Slowly mix into the butter/ sugar mixture. Mix in milk.
  3. Stir in graham cracker pieces, marshmallows, and chocolate chips.
  4. Scoop in 1 and ½ tablespoon size mounds onto lined cookie sheets and place in freezer.
  5. Preheat oven to 350˚F.
  6. Once the oven is preheated, bake cookies for 7-10 minutes, or until the edges of the cookies are starting to crack. The cookies may look underdone in the center at this point- this is okay; they will continue to cook as they cool. Allow to finish cooking and "set up" on the cookie sheet before moving to a wire wrack to finish cooling.

More S’mores Treats…

S’mores Rolled Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers |

S’mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

S’mores Bagels

Smore's Bagels | Pixie Dust Kitchen

10 Recipes that are Perfect for Summer!

IT’S SUMMER! Well, for me, at least. Ish. My last final is today, and then I’m moving out of school tomorrow. BUT, as of 2:30 this afternoon, I am done for the year. Yay!

Naturally, we all need to give this song a listen….

To celebrate, I thought I would round up some of my favorite recipes for summer! These recipes either remind me of summer, or are perfect to make this summer! Many of these recipes are no bake or almost no-bake.

{PS: Excuse the weird size differences… most of these were from before I got my DSLR and learned how to properly export pictures.}

 Lemon Oreo Truffles

Lemon Oreo Truffles by Pixiedustkitchen

Orange Scones and Vanilla Glaze


Chocolate Peanut Butter Luna Bars
(PS: This is the first recipe I developed myself! Vintage PDK, baby.)
{No Bake}


M&M Snack Mix Krispie Treats
{No Bake}

M&M's Snack Mix Crispy Treats. 4 Ingredients and no-bake!

Chocolate S’mores Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers |

Homemade Dole Whip (Disney World Copycat)
{No Bake}


Easy Chocolate Peanut Butter Caramel Ice Cream (No ice cream maker!)
{No Bake}


Chocolate Butterscotch Popcorn
{No Bake}


Snickers Muddy Buddies
{No Bake}


Peach Lemonade
{No Bake}

Peach Lemonade. Simple to make, 100% homemade, and perfect for hot summer days!

Lemon Golden Oreo Truffles

Get a taste of summer with these easy lemon truffles! All you need is a bag of Oreo cookies and some cream cheese to get started.

Lemon Oreo Truffles by Pixiedustkitchen

I know it’s Valentines Day, but I couldn’t help but share a new recipe that’s making me ready for summer! You can try some of my Valentines day recipes here, here, or here

Let’s just all agree that as far as January’s go, 2014 has been pretty cray.  Two polar vortexes, overuse of “#snowpocalypse due to weekly snowstorms (even in Alabama and Texas! Whaaat?), power outages all over Eastern PA (and possibly elsewhere) and near 0˚F temperatures.

I’m ready for summer! So when I saw Lemon Oreo’s in the store, I had to grab them and make myself some summer-tastin’ truffles. I’m sure you all know the drill with Oreo Truffles by now: crushed Oreos, cream cheese, and covered in chocolate and sprinkles.  It’s nothing new, but it’s a classic favorite in my world.

Lemon Oreo Truffles by Pixiedustkitchen

But in case you’re new to the Oreo truffle world, let me break it down for you. We take a package of Oreo Cookies (give or take a few; mine was missing three because I ate a few.)  Crush them up- I used my food processor, but you may also use a blender, or a zip-top bag and a rolling pin. Then we’ll mix in eight ounces of cream cheese! I used a small container of softened cream cheese. (NOT a cream cheese spread. I haven’t tried so I don’t know if those will work, but feel free to try.) Next, roll them into balls and freeze! I used my 1 and 1/2 tablespoon size cookie scoop to do this.  This is a little big, I recommend making them 1 tablespoon size.  Freezing will help the chocolate stick to the balls.

Lemon Oreo Truffles by Pixiedustkitchen

Then, we cover them in chocolate! I recommend using white chocolate melting wafers, such as Ghiradelli’s, and using this tutorial for covering the truffles. After covering, I sprinkled on some yellow sanding sugar, and popped them back in the freezer just to make sure they were completely covered.

These small bite- sized treats are perfect for pretending it’s summer when you’re stuck inside during a snowstorm.

5.0 from 1 reviews
Lemon Golden Oreo Truffles
Get a taste of summer with these easy lemon truffles! All you need is a bag of Oreo cookies and some cream cheese to get started.
  • 1 package Lemon Oreo Cookies
  • 8 oz cream cheese
  • 8-12 oz white chocolate melting wafers
  • sprinkles (optional)
  1. Crush Oreo cookies in a food processor or ziptop bag with a rolling pin.
  2. Move to large bowl and mix in cream cheese.
  3. Place a piece of wax paper on a cookie sheet and set aside.
  4. Roll truffle mixture into 1 tablespoon size balls and place on prepared cookie sheet. Freeze for 1- 2 hours.
  5. Melt chocolate according to package directions. Dip frozen truffles in chocolate and place back on baking sheet. Top with sprinkles and chill for one more hour.
  6. Keep in an airtight container for up to a week. Truffles freeze well.


Merry Christmas!

I hope all of you are having an amazing christmas, however you are celebrating. I hope you’re having a relaxing day amid the hustle and bustle of the season and are remembering the true reason for the season.

Unfortunately I am working at my “day job” today, but afterwards I will be going to my grandparents home for dinner and exchanging presents.  I celebrated with my mom’s parents going to church and exchanging presents.

I sincerely hope that you all have an amazing day and safe travels to those who are traveling!

Cranberry Orange Rolls


It’s FINALS WEEK here at my school, and so I have had almost no time to bake bake while studying. My friend Miss Messy was nice enough to guest post for me today! I can’t wait to see what she has for you. 

Hello everybody, I’m Miss Messy from Mess Makes Food.

I’m so happy to be guest posting for Faith today. I love her blog and she’s guest posted for me in the past, so I totally owe her.

I know exactly how busy she is doing her finals, things get really busy at the end of term, things are pretty crazy here too! Luckily all my exams and essays are in after the Christmas break!

If you’d like to find out some more about me you can find me on Facebook, Twitter or Pinterest.


 I decided to share something cheery and Christmassy today. Who can’t be happy with the smell and flavour of Christmas?! I made these when I’d handed in some essays recently, because I finally had the time to make something with yeast.

I love baking bread, I think it is my favourite thing to bake, but unfortunately it takes so long.


 These would be delicious for a weekend breakfast near Christmas, and I realized these could easily been made into an overnight recipe.

If you place them in the fridge after they’ve been shaped for their second prooving and bake them in the morning they will come out just as well. You could even make them on Christmas eve for Christmas morning.

I have no excuse not to make them now.


 This is a pretty adaptable recipe, you can use the base dough recipe with lots of different toppings.

For the first time I’ve translated one of my recipes into cups as Faith’s an American blogger, but if anyone would like me to translate it to grams, just let me know!


5.0 from 1 reviews
Cranberry Orange Rolls
For the Rolls: 5½ cups plain flour 2¼ tsp dry yeast 1¼ cups milk ½ cup butter ⅓ cup granulated sugar 2 medium eggs 2 tbsp finely grated orange zest ⅓ cup orange juice For the Glaze: 1½ cups powdered sugar 1½ teaspoons finely grated orange zest 2-3 tbsp orange juice
  • For the Rolls: 5½ cups plain flour
  • 2¼ tsp dry yeast
  • 1¼ cups milk
  • ½ cup butter
  • ⅓ cup granulated sugar
  • 2 medium eggs
  • 2 tbsp finely grated orange zest
  • ⅓ cup orange juice
  • For the Glaze: 1½ cups powdered sugar
  • 1½ teaspoons finely grated orange zest
  • 2-3 tbsp orange juice
  1. In a large bowl combine two cups of flour and the yeast.
  2. Combine milk, butter and sugar and heat in the microwave for until milk is slightly warm and butter just starts to melt.
  3. Add the milk mixture to flour mixture and stir.
  4. Add the eggs, orange juice, and orange zest, and stir until combined.
  5. Gradually add in the remaining flour, until the dough begins to pull away from the sides of the bowl, and is just slightly sticky to the touch.
  6. Cover the bowl with clingfilm and let rise for one hour in a warm place, or until doubled in size.
  7. Preheat oven to 180C. Line two baking sheets with parchment.
  8. Divide the dough into 10 pieces and roll each one into a 10 inch rope.
  9. Tie each into a knot and tuck in the ends, place on the baking sheets, cover with clingfilm and let rise until nearly doubled.
  10. Bake 10-15 minutes, or until light golden brown.
  11. For the glaze whisk together powdered sugar, orange zest, and orange juice in a small bowl until well mixed. Brush over the rolls immediately after removing from the oven.
  12. Serve warm.

Tips for Happy Holidays

To my lovely readers, family, and friends, I’m not bringing you a recipe today. With the holiday season getting into full swing, I thought that I would get vulnerable with you all and share my thoughts about holiday baking and body image. I’ll be back with yummy recipes on Friday. 🙂

Let’s sit down for a moment and have a capitol-“s” Serious Talk. I’m a psychology major and it’s research paper writing season here at my University. My specific area of interest is Eating Disorders and body image, and I’m currently writing two papers on that very subject. It was inevitable to make an appearance on this blog- I just didn’t think it would be this soon.

It’s officially the “Holiday Season,” and with that comes food, and lot’s of it. As a food blogger, I eat lots and lots of food and spend most of my time away from school baking. Let’s face it, I’ve been doing that since senior year of high school- baking constantly and bringing the food into school for my peers. But we live in a society that is constantly bombarding us with what we should look like. I love this quote from Tina Fey’s book “Bossypants” summarizing what women are supposed to look like:

“But I think the first real change in women’s body image came when JLo turned it butt-style. That was the first time that having a large-scale situation in the back was part of mainstream American beauty. Girls wanted butts now. Men were free to admit that they had always enjoyed them. And then, what felt like moments later, boom—Beyoncé brought the leg meat. A back porch and thick muscular legs were now widely admired. And from that day forward, women embraced their diversity and realized that all shapes and sizes are beautiful. Ah ha ha. No. I’m totally messing with you. All Beyonce and JLo have done is add to the laundry list of attributes women must have to qualify as beautiful. Now every girl is expected to have Caucasian blue eyes, full Spanish lips, a classic button nose, hairless Asian skin with a California tan, a Jamaican dance hall ass, long Swedish legs, small Japanese feet, the abs of a lesbian gym owner, the hips of a nine-year-old boy, the arms of Michelle Obama, and doll tits. The person closest to actually achieving this look is Kim Kardashian, who, as we know, was made by Russian scientists to sabotage our athletes.”

Seems accurate, right? Look to the side. How many of you are seeing that “one simple trick to cut down on belly fat” that’s accompanied by a gif of a woman pinching her shrinking stomach? Keep an eye out at the grocery store next time you’re there for magazine titles. A fun game is counting how many “Skinny Christmas” articles and “14 Simple Tricks to Not Pig Out at Thanksgiving.” Or even look around at how many food blogs are posting “skinny” recipes for pumpkin pie, stuffing, cookies, etc.

When did it get this way? I’m only 20 years old, and I still remember the days before you could actually watch TV without seeing any diet commercials or health food ads. Why are women shamed because they want a donut, and women who slam the door on a adorable little girl selling donuts are celebrated. I mean, if you want the donut that bad you have to make a public spectacle of drinking your diet shake, your life must be terrible. Just treat yourself once in a while and have the damn donut.

In high school I had severe body image issues. I remember thanksgiving senior year, I chugged a cup of coffee hoping it would be a natural laxative, and sitting in the bathroom crying when it didn’t work. Now, there is a genetic component to disordered eating- that’s one of my biggest areas of interest. (Barbie dolls and diet culture are not the sole cause of eating disorders. Correlation does not equal causation.) But there is also a definite link to culture and the media. High school was a constant stream of Special K Diet and Sensa commercials- what was I supposed to think? Nevermind I could pull off my skinny jeans without unbuttoning them and weighed less than 100lbs when I graduated high school, (THIS IS NOT SOMETHING TO STRIVE FOR. DO NOT AIM FOR THIS. IT IS NOT HEALTHY.) I wasn’t eating healthy and so that couldn’t be right, could it?

It’s taken years to get over that. Hell, I still struggle with that. And I know that there are so so so many women who are struggling with that. Moms, your belly fat and stretch marks are not bad. They are awesome, badass battle scars- you carried a living creature around for almost 10 months, then pushed a living human out of your body who proceeded to scream bloody murder. You’re a freaking superhero!  Ladies, your legs carry you everywhere. They support the entire weight of your body- let’s have an appreciate for those pillars of power and NOT want to shrink them so they don’t touch.

This holiday season, let’s make a pact. We will EAT what we want, WHENEVER we want, and NOT feel guilty. We WON’T deprive ourselves on November 1st, November 28th, and December 25th. The next day eat quina and kale chips and chug green tea as much as your heart desires- but celebrate the days. Eat that second helping of stuffing, and enjoy it!  (This is not to say to pig out and stuff yourself until you can’t move- that’s not healthy, and remember everything in moderation. But don’t deprive yourself from the awesome food that comes with the holidays either!)

So here’s my tips for the Holiday Food: Eat it. Eat it all. Tis the season for pumpkin and cranberries and peppermint and ENJOY IT. Don’t deprive yourself of delicious cookies, mashed potatoes, and stuffing in the name of “healthy” and “skinny” eating.

Thank you so much for bearing with me as I rant about holiday dieting and guilting others from enjoying what they want. I’ll be back with a recipe on Friday. 

Some more posts about skinny eating and diet culture: 

Rethinking Skinny by Eat Your Heart Out

Can We All Agree To Stop Using The Word Skinny? By Bakeaholic Mama

Fall Recipe Round Up

Fall is one of my favorite seasons for baking for a number of reasons- pumpkin spice overload, apple overload, and candy. Yes please, give me some more!

Even in the “off-season,” I manage to make food full of apples and cinnamon. Below are just a few of my favorites!

1. Easy Apple Bread: A family recipe my mom has been making for years, with rave reviews every the time!


2. Pumpkin Spice Cookies: Cake- like cookies with pumpkin and a hint of warm spices.

Pumpkin Spice cookies | PixieDustKitchen

3. Biscoff Apple Gallete– a rustic pie (simple to make!) spread with cookie butter or Biscoff and covered in apples.


4. Caramel Apple Milky Way Cookies- Cookies with apple spice and caramel apple cookies. (tip: try browning the butter when you make these cookies!)

Caramel Apple Milky Way Cookies. Chocolate Chip Cookies with caramel apple milky ways mixed in!

5. Apple Cinnamon Swirl Bread– Easy bread filled with an apple, butter, and cinnamon filling.


6. Butterscotch Cookie Biscuits– Scottish cookie recipe 5 ingredients resulting in crunchy cookies!

Butterscotch Biscuits

7. Candy Corn Cookie Crumble Bars– A 30- minute recipe with soft cookies, candy corn, and white chocolate.

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

8. Apple Spice Muffins– Apple muffins with a hint of warm spices.

Apple Spice Muffins | Warm, apple-filled muffins full of fall flavor!

9. 2-  Ingredient Pumpkin Spice Crescent Rolls– easy crescent rolls made with pillsbury dough and pumpkin pie filling.

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |

10. White Hot Chocolate for Two– This is more of a winter recipe, but is a great drink to curl up with as the days start getting colder while still enjoying lighter tastes of warmer weather!



Peanut Butter Banana Cookies (Vegan)

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.

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

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.

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

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!

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! |

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.

4.8 from 10 reviews
Peanut Butter Banana Cookies (Vegan)
Recipe type: Dessert
Healthier peanut butter cookies with Bananas and only ½ C of sugar
  • 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
  1. Pre-heat oven to 350˚F.
  2. Peel and mash bananas. Mix in brown sugar and peanut butter.
  3. Add flour, salt, and baking soda.
  4. Drop in 2 tablespoon size mounds on baking sheet. bake for 7-8 minutes or until edges are barely golden brown.
  5. Let cool on baking sheet for a few minutes before transferring to wire wrack or plate.


Related Recipes:

Peanut Butter Cheesecake Cookies


Healthy Chocolate Cookies

healthy chocolate cookies

Healthier peanut butter chocolate Chip Blondies


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