These peanut butter banana vegan cookies were a result of not having eggs in the fridge and wanting cookies but not wanting the enormous amounts of sugar that go along with it. While there is still some sugar (a little sugar is good in my book), I was able to cut it in half because of the banana in these cookies.
Here’s to healthy-ish and guilt-free cookies! These peanut butter banana vegan cookies are also vegan because instead of butter, I used Crisco or vegetable shortening. Again, I know not the healthiest choice, but I feel like going this route enhanced the flavours from the peanut butter and banana.
Peanut Butter Banana Vegan CookiesPrint Recipe
- ½ cup of peanut butter
- ¼ cup of sugar
- ¼ cup of brown sugar
- 1 banana, mashed
- ½ teaspoon of vanilla
- ½ cup of shortening + 1 tablespoon of water
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 ¼ cup of all-purpose flour
- In an electric mixer bowl, combine the peanut butter, sugar, banana, vanilla, shortening, and water.
- When well mixed, add the baking soda, baking powder, and flour. Again, mix until well combined.
- To assemble the cookies, take about 1 teaspoon of dough, and roll it in a ball with your hands.
- Roll the ball of dough in a small bowl of sugar and place it on a cookie sheet.
- With a fork, press the dough down horizontally and vertically to get the checkmark pattern.
- Bake for 10 to 12 minutes or until lightly golden brown on top.
- Cool completely on a wire rack.