Vegan Peanut Butter Banana Chocolate Chip Cookies!

I made some of my delicious peanut butter banana chocolate chip cookies for a friend’s baby shower last weekend and they were a huge hit!  They’re vegan (if you’re okay with honey – you can substitute agave nectar if not), flourless and absolutely amazing

Here’s the recipe with step by step photos!

What you’ll need:

1 cup peanut butter

3/4 cup sugar (I use raw sugar)

1 small-medium very ripe banana, mashed

1 teaspoon baking soda

1/2 teaspoon vanilla

1/2 cup chocolate chips (extra dark or bittersweet)

a handful of oatmeal

1/2 cup honey (omit or substitute agave nectar)

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 78.7

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 52.9 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 0.3 g
• Protein: 0.2 g

Serves: Makes about average sized 24 cookies (12 large cookies)

I usually double the recipe and make 24 medium/large cookies, so the nutritional information would all be doubled.

Instructions:
Preparation time: 15 minutes

1. Preheat oven to 350 degrees F.

2. Puree the banana.  I use our Magic Bullet, which works perfectly!

3. Mix the banana with everything except the chocolate chips in a  large bown until well combined. I find a mixer helpful.

4. Stir in chocolate chips.

5. Using moistened hands, form generous 1 tablespoon (use more if you want bigger cookies) dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

6. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. I always check on the cookies about 3/4 of the way through the baking time and sometimes take them out early (but I like my cookies soft).  Cool on sheets 5 minutes. Transfer to racks; cool completely.

Enjoy!

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