I'll tell you right up front. If you're in the mood for banana cookies, this vegan cookie recipe will hit the spot using a set of scales. The original recipe from My Beef With Meat by Rip Esselstyn suggested using vegan chocolate chips or raisins. Go for the raisins. As you can see from the featured photo above, I went with chocolate. I had semi-sweet chips on hand, but they were much too dark and didn't get along with the other flavors in the cookie. Raisins, particularly golden raisins, would make these cookies rock paired with matcha green tea. Just saying.
HERE'S ALL YOU NEED
3 small ripe bananas
1 tablespoon vanilla extract
3/4 cup natural peanut butter
3 tablespoons maple syrup
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour or ww pastry flour
1 teaspoon baking powder
1/2 cup non-dairy chocolate chips or raisins
Preheat the oven to 350ºF. Line a baking sheet with a silicone mat.
In a large bowl, using a hand blender, blend the bananas, vanilla extract, peanut butter and maple syrup into a creamy consistency. Using a Nutri Bullet also helps cut the prep time and makes the process a whole lot easier. Check out this review.
Stir in the rolled oats, flour, baking powder and chocolate or raisins.
Use a small cookie dough scooper to drop a heaping tablespoon-size ball of batter onto the baking sheet. Bake 15 minutes, until lightly golden around the bottom edge.
Chow down on them while they're warm or let them completely cool and store them in take-along baggies for travel snacking. They're good to have on you on a day you're super busy running all over town.