Here’s a fun cookie recipe for the winter holiday season, or any time you want a special treat. It’s sweet, mostly raw, vegan and perfect for parties.
Vegan peanutbutter banana cookie recipe
- 3 cups white whole wheat flour
- 1 tsp. baking soda (if baking them)
- 1 tsp. Himalayan pink salt, fine
- 1 cup organic 100% maple syrup
- ½ cup soy milk
- ½ cup organic canola oil
- 2-3 mashed bananas (if frozen, partially defrost them first)
- 1/3 cup 100% peanutbutter (we grind our own)
Mix the dry ingredients thoroughly. Mix the wet ingredients thoroughly. Then mix the dry and wet ingredients together in a large bowl. If the dough is sticky, put it in the refrigerator to chill for 30 minutes or so. Then use your hands to roll the dough into little balls. Set them on a tray lined with parchment paper. Leave them like this, or flatten them gently with a fork. Chill and serve right away, or freeze them.
These are mostly raw, except for the maple syrup, which is cooked when it is made.
If you wish to bake these cookies, include the baking soda in the recipe above. Then drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 350°F for about 8 minutes.
This is a great recipe to experiment with. If you want to make chocolate peanutbutter cookies, add 2 Tbsp. of unsweetened vegan cocoa powder to the dry ingredients in the recipe. If you want “fudge,” make these cookies chocolate, raw, and frozen. You can also add vegan chocolate chips to this recipe. You can coat these cookies with any topping, maybe some crushed walnuts, or whatever you like. I would stay away from sugar coating, because white sugar is not vegan (due to its processing), but no worries: These cookies are sweet as can be, just as they are. (Like you.)
PS. My mom made the beautiful blue placemats in the pictures. Thanks, Mom. <3