Peanut Butter Banana Cookies (Vegan!)
These Peanut Butter Banana Cookies are easy to make and only require 10 simple ingredients! They bake up super chewy and are packed with flavor.
Servings: 18 Cookies
Calories: 183kcal
Cost: $4
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Baking Sheet
- 1 3 Tablespoon Cookie Scoop
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, packed
- ½ Cup Natural Creamy Peanut Butter See note!
- ⅓ Cup Mashed Overripe Banana See note!
- 2 tsp Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Kosher Salt Use ⅛ teaspoon if using table salt.
- ⅓ Cup Roasted Unsalted Peanuts, roughly chopped optional
For Rolling the Cookies
- 3 tablespoon Granulated Sugar
Instructions
- Preheat oven to 350* and line abaking sheet with parchment.
- In a large using a hand mixer 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, packed
- Add the peanut butter, mashed banana, and vanilla and mix until just combined.½ Cup Natural Creamy Peanut Butter, ⅓ Cup Mashed Overripe Banana, 2 teaspoon Vanilla Extract
- Add flour, baking soda, and salt and mix on low until just combined. Then, add the peanuts and fold into the batter until they are evenly distributed.1 ½ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ⅓ Cup Roasted Unsalted Peanuts, roughly chopped
- Use a 3-tablespoon cookie scoop to scoop 1 cookie at a time into a bowl of granulated sugar. Roll the dough ball around to coat it, then place it onto a parchment-lined baking sheet, leaving about 3 inches of space between each cookie. I bake 8 cookies per tray.3 tablespoon Granulated Sugar
- Bake in a 350*F oven for 13-15 minutes or until the edges are just starting to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to continue cooling.
- Repeat with the remaining cookie dough.
Notes
Be sure to use natural creamy peanut butter for this recipe- the kind that you need to stir!
⅓ cup of mashed banana is about 1 small banana, but please measure it! And your banana should be just about entirely brown for this recipe.
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.
Nutrition
Serving: 1Cookie | Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 138mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg