Vegan, Dairy-free
I have been on a baking kick and I love to bake for my co-workers to make Friday’s even better. This week I decided I wanted to make cookie and I had three bananas that were spotty so I thought I would combine the ideas.
I love adapting my recipes to the food I already have in my home versus going out and buying ingredients specifically for a recipe. Last week I made apple pie oatmeal cookies and added zucchini because I needed to get rid of it (shh, don’t tell my co-workers).
This recipe is so simple. You can substitute the flour for a GF version, use milk instead of water, and even substitute another nut or seed butter or even an oil alternative instead of using peanut butter.
Also, I am sure that vanilla would be a perfect add in but I did not have any on hand.
You don’t need any fancy equipment, you could also easily make these without a hand mixer, just use a whisk or even a fork!
First, combine the bananas, sugar, and melted peanut butter using a hand mixer, slowly add in the vanilla and water (or milk).
Then, mix together the dry ingredients in a separate bowl or even a measuring cup.
Combine the wet and dry parts slowly with a spoon or spatula, not the hand mixer.
Finally, chill, spoon onto a greased (or lined) baking tray, bake at 350F for about 15 minutes or until golden, and enjoy! Super simple.
This recipe makes about three dozen cookies but it could easily be cut in half. This has quickly become one of my new favorite recipes as well as my co-workers and I hope it becomes one of yours too! With this recipe taking only about 30 minutes, there is no excuse not to make them!
Fluffy Banana Cookies
Recipe PDF
Yield: 24 cookies
Prep Time: 10 min
Chill Time: 15 min
Bake Time: 15 min
Total Time: 40 min
Ingredients:
- 3 mashed bananas
- 2 cups of sugar
- 3 tbsp peanut butter, melted is best
- ½ cup water
- 1 1/3 cups of flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp vanilla
Directions:
1. Mash the bananas and cream together the bananas, sugar, and peanut butter with a hand mixer for about 30-60 seconds until creamy, slowly add the water and vanilla
2. Combine the dry ingredients in a separate bowl and slowly fold in to the wet mixture (with a spoon or spatula), set in the fridge to chill for at least 15 minutes
3. Preheat oven to 350F, grease or line a baking sheet, and scoop out 1-2 tbsp of batter onto your pan depending on the size you prefer (I made 3 dozen regular sized cookies) and bake for about 15 minutes or until golden and fluffy
4. Let cool and enjoy!
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