Vegan Banana Peanut Butter Cookies
These healthy vegan banana peanut butter cookies are perfect for a grab-and-go breakfast or a guilt-free snack. Naturally sweetened and packed with wholesome ingredients, they taste like dessert but are good for you!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 ripe bananas bananas mashed (about 1 heaping cup)
- 1 teaspoon vanilla extract
- 0.5 cup peanut butter
- 2 tablespoons coconut oil partially melted
- 2 cups quick cooking oatmeal
- 0.25 cup peanut flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 0.25 cup sweetener optional (e.g., coconut sugar, organic cane sugar, or brown sugar)
- dark chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a large bowl, mash the ripe bananas until they are very smooth and runny.3 ripe bananas bananas
- Add the vanilla extract, peanut butter, and partially melted coconut oil to the mashed bananas. Mix well until combined.3 ripe bananas bananas
- Stir in the quick cooking oatmeal, peanut flour, ground flax seed, and baking powder. Mix until all ingredients are fully incorporated. Taste the batter and add optional sweetener or dark chocolate chips if desired.3 ripe bananas bananas
- Spoon about 2 tablespoons of batter into your palm, roll into a ball, and place on the prepared cookie sheet. Flatten into a cookie shape. These cookies do not spread much while baking. Repeat with the remaining batter.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage. These cookies are best enjoyed within a day or two of baking for optimal texture.