Plant-Based Peanut Butter Cookies
Dairy free and vegan these plant-based peanut butter cookies are out of this world delicious. They’re crispy on the outside and chewy in the center. Loaded with simple, clean ingredients you can feel good feeding these cookies to your kiddos. In fact, I’ve secretly added some smashed banana, so they’ll never know they are eating healthy fruits too!
Enjoy these plant-based peanut butter cookies with a tall glass of cold milk for the ultimate dunking treat. These cookies also taste great with hot coffee too!
For an extra crispy edge, bake the cookies for 14 minutes. For a softer cookie, you only need to bake them for 13 minutes. Either way, they are guaranteed to taste amazing. I was able to get 22 small- medium sized cookies out of my batter.
Plant-Based Peanut Butter Cookie
- 1 ripe banana – smashed , brown skin is preferred
- ¾ cup peanut butter , I used Skippy Creamy Brand
- ¾ cup cane sugar
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- ¾ cup AP flour, I did NOT test any other types of flour
- 1 teaspoon baking soda
- baking tray
- mixing bowl
- Preheat the oven to 350 degrees.
- Grab a baking tray and line it with parchment paper.
- In a large mixing bowl combine the smashed banana, peanut butter, cane sugar, vanilla extract, and maple syrup. Mix until well combined.
- Add the flour and baking soda and blend until well combined.
- Form the dough into small evenly sized balls using your hands.
- I used about 1 tablespoon of batter per cookie.
- Bake for 13-14 minutes. Enjoy!
- Store these cookies in an airtight container. They will stay fresh for about 4-5 days. You can also freeze these cookies and enjoy at a later date!