This is one of the best easy cookie recipes that I have tried in a long time. What makes this cookie so great is that it combines the best parts of oatmeal cookie recipes, healthy peanut butter cookie recipes and chocolate cookies into one super dessert. Trust me when I say that this is one of those easy chocolate cookies that you have to try.
I don’t know why, but I have been baking up a surprising amount of desserts lately. However, I started off on this recipe not out of a desire for sweets, but rather out of necessity. I had eleven old bananas in my freezer that were taking up precious real estate and needed to be used. I was going to use all of them for banana bread, until I stumbled upon a vegan chocolate cookies recipe on the blog Peas and Thank You.
Mostly, I decided to make this recipe because A) I had most of the ingredients on hand and B) it wasn’t banana bread. And thus, these came to be:
Recipe: Peanut Butter Oatmeal Banana Cookies
Summary: Adapted from Peas and Thank You’s recipe for Chocolate PB Protein Cookies
2 cups Roman Meal Cream of Rye baking mix
3 very ripe bananas, mashed
1/2 cup chunky peanut butter
2 teaspoons baking powder
1/2 cup cocoa powder
8 packets NuNaturals NuStevia
1 cup rice milk
Pre-heat the oven to 350 degrees F.
In a large bowl, combine the baking mix, baking powder and stevia.
Then, add the bananas, peanut butter, cocoa powder and rice milk, and thoroughly combine everything.
Line a baking sheet with parchment paper, and spray with cooking spray. Drop the batter by the tablespoonful.
Bake for 10 to 20 minutes, depending on the size of your cookies, or until the cookies have begun to dry out on the bottom.
Remove from the oven and let cool for at least 20 minutes, until the cookies are cool to the touch.
These cookies are loaded with taste, and the cocoa and peanut butter definitely are the predominant flavors here. The final result is crumbly and falls apart easily, but is chewy and dense. This is a serious cookie lover’s cookie in my opinion.
The original recipe calls for oats and almond milk, but I elected to use the baking mix and rice because that’s what I had on hand. Also, the original recipe calls for protein powder, but I just omitted it. I think the protein powder might help to keep the cookies from falling apart, but I thought they at least tasted great without it. For a non-vegan cookie, add one or two eggs to help keep the final cookies from being too crumbly. Also feel free to use honey or sugar instead of the stevia.
Diet type: Vegan
Diet (other): Low calorie, Reduced fat
Meal type: dessert
I’m not used to baking vegan cookies before, so I wasn’t anticipating on these cookies being so crumbly. However, these chocolate cookies are just as tasty no matter what size piece you consume. Still, great flavor is great flavor and these cookies definitely deliver on that front. Considering that I still have lots of old bananas in my freezer, I know that I will be baking up more batches of these healthy vegan cookies in the future.
Your turn: What’s your favorite type of cookie?