Soft Vegan Peanut Butter Banana Cookies

5 from 1 vote

These Vegan Peanut Butter Banana Cookies are dairy-free, made with no eggs and bake up super soft and extra thick!

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 310kcal

In a large with a wooden spoon or in the bowl of a stand mixer fitted with a paddle attachment, cream the non-dairy butter and brown sugar until well combined and fluffy.
8 tablespoon Non Dairy Butter, 1 Cup Light Brown Sugar
Add the peanut butter and mix until just combined.
⅔ Cup Natural Creamy Peanut Butter
Add mashed banana and vanilla and mix.
½ Cup Mashed Overripe Banana, 1 teaspoon Vanilla
Add flour, baking powder, baking soda and salt and mix until just combined. Then add the peanuts and fold into the batter until they are evenly distributed.
2 ¼ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt, ½ Cup Roasted Unsalted Peanuts, roughly chopped
Line a baking sheet with parchment and use a ¼ cup measuring cup or large cookie scoop to scoop the dough into mounds onto the baking sheet. Roll each dough mound between your palms, then return them to the baking sheet. Wrap the baking sheet with plastic and refrigerate for an hour.
Preheat oven to 350* and line another baking sheet with parchment.
Roll 6-8 dough balls in granulated sugar and place them onto another parchment-lined baking sheet. Leave at least 2 inches of space between each cookie. Gently press the dough balls down with the palm of your hand (see photo for reference).
3 tablespoon Granulated Sugar
Bake in a 350* oven for 17-20 minutes or until the edges are just starting to turn golden.
Repeat with the remaining dough balls.

To store, place the cookies in an airtight container and keep at room temperature for up to 4 days or freeze for up to a month.