PB & Banana Cookies (Vegan)

Cloudy days aren’t great for a lot of things but they are perfect for baking!

After a very recent transition from omni to vegetarian, and then vegetarian to vegan, I splurged on some vegan super foods to help me vamp up my recipes. Since stocking up flax, nutritional yeast, oats, chia, hemp and cacao nibs I haven’t really been too adventurous (although I did try my hand at Chia Seed Pudding, and was pleasantly surprised by the way it mimicked tapioca – recipe to follow).

Anyhow, with clouds in the sky and light drizzles keeping me from my original plans for the day I decided to improvise with some light baking.

Ingredients:

1 1/4 cup dark brown sugar.
1 tablespoon vanilla.
1/2 cup peanut butter.
3 tablespoons dairy free butter.
1 large banana.
1 tablespoon baking powder.
2 cups unbleached flour.
1 cup oats.
2 tablespoons chia seeds.
2 tablespoons flax seeds.
1/2 cup cacao nibs.

Steps:

  1. Cream together banana, peanut butter, brown sugar, dairy free butter and vanilla until it reaches a thin, smooth consistency.
  2. Turn mixer to low and slowly add in baking powder, flour and oats.
  3. When all of these ingredients are combined (dough should not be sticky or runny) add in chia, flax and nibs.
  4. Roll dough into one inch balls and place on baking tray, then use a fork to squash them down.
  5. Bake at 350 degrees for 8-11 minutes or until bottoms have become golden brown.
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1″ dough ball.
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Squashed it.
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Perfection.

For my first vegan baking challenge in a long time I think these cookies turned out fantastic. They have a very distinct banana flavor with a subtle nutty twist. I’ve already eaten my fair share and my boys seem to like them quite a bit.

Even if you’re not a vegan, I totally recommend giving these a try! They are guilt free and power packed with healthy ingredients.  Great snacks for kids and adults.

 

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