Peanut butter, bananas, chocolate. What’s not to love?! For a long time, I’ve feared that I simply couldn’t make an “uncomplicated” cookie. But here I am, proving myself wrong. This cookie recipe is so simple and all you need is one bowl! Chances are you already have all the ingredients at home — but you might need to run out to the store for some vegan chocolate which can be easily found at Whole Foods or most supermarkets. As usual, if a certain brand is “accidentally” vegan, please make sure that if the ingredients list sugar that it is organic or beet sugar as these are inherently vegan and not processed with bones. This is really simple stuff, folks. Don’t be fooled into thinking otherwise — bone processed sugar is insanely easy to affordably avoid.
Another plus about these super simple cookies is that they are flourless. That’s right. No flour. You know what that means? They’re gluten free — as long as you use gluten free vegan chocolate chips, of course! These gluten free ones are easy to find in most supermarkets. These cookies are also delicious and hard to resist! I recently made a batch to take on a hiking trip and boy were they a welcome treat at the top of the mountain! If I hadn’t added chocolate, I could have shared them with the dogs who seemed very eager to give me their expert opinions. But they settled for their very own vegan treats (see picture below)!
I highly recommend trying these out if you love peanut butter. Or, you know, cookies in general. Don’t fret about using light brown sugar (they’ll just come out a little lighter in color) or smooth peanut butter — they’ll still be super tasty! If you are using natural peanut butter — the kind that separates from the oil — make sure that you mix it very well before adding it. You don’t want to add a lot of the extra oil to the cookies or they will flatten out quite a bit! Enjoy!
(makes 20 cookies)
1 cup crunchy peanut butter *(see note in blog intro)
1/4 cup mashed banana (about 1/2 of one large banana, or 3/4 of a small one)
1/2 cup organic dark brown sugar
1/3 cup organic sugar
1 tsp baking soda (cruelty-free please!)
1/2 tsp pure vanilla extract
1/2 cup vegan chocolate chips (for gluten-free use these)
Preheat the oven to 350 F. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, mash the banana until it is a thick, gooey consistency. Add the peanut butter, sugars, baking soda, and vanilla extract. Fold together with a rubber spatula to form the dough. Once you get a uniform dough, fold in the chocolate chips a little at a time. Work the dough with your hands to really get those chips mixed in!
With moistened hands, form dough balls (about the size of 1 tablespoon) and place them on the parchment paper lined cookie sheet, about 2 inches apart.
Bake for 10 – 12 minutes until the bottoms are golden brown and the center is still soft when touched. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.