Vegan Peanut Butter Banana Chocolate Chip Cookies

As a follow up to my last post on the importance of eating healthy, I decided to bake some cookies. I mean…everyone has a desire for something sweet every now and then..and if we are talking about me…it’s more like every day. But this cookie will not send your healthy lifestyle spinning on a sugar high or down a slippery butter slope..nope this cookie is actually a healthier version of  a chocolate chip oatmeal cookie.  

This recipe is vegan, meaning that is does not contain dairy..no milk or butter and not even eggs. Instead of the usual butter and eggs to hold all the ingredients together, I used creamy peanut butter and almond milk. This simple swap dramatically decreases the saturated fat level and cuts the calories by over 50%!! I used creamy Jif, but any “regular” peanut butter would work fine.  I wouldn’t recommend using a natural peanut butter for baking; it doesn’t allow for the correct consistency. Although natural peanut butter is my preference for a healthy snack, I have tried it in baked goods, and it typically turns out crumbly and doesn’t hold together.

Vegan Peanut Butter Banana Chocolate Chip Cookies
Yields 30
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Prep Time
10 min
Cook Time
7 min
Prep Time
10 min
Cook Time
7 min
Ingredients
1/3 cup peanut butter
2 Tablespoons canola/vegetable oil
1 cup of sugar
1/3 cup of nondairy milk ( I used almond milk)
1 teaspoon vanilla extact
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup of rolled oats
1/4 cup dried banana chips (crushed into pieces)
1/2 cup of vegan chocolate chips (I used semi-sweet)
Instructions
Preheat oven to 400 degrees.
Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
In a separate bowl, sift together flour, baking soda and salt.
Pour the dry mixture into the wet mixture and combine.
Add oats and banana chips and chocolate chips and fold in with a rubber spatula
Place spoonfuls of cookie dough on a parchment paper lined baking sheet
Press each cookie down with a fork.
Bake for 7-8 minutes
Let cool on baking sheet before transferring.
Adapted from Paint and Tofu
Adapted from Paint and Tofu
The Prepped Chef https://www.pmaapestworld.com/

These cookies have a chewy texture from the whole rolled oats, and are loaded with semi-sweet chocolate chips and a hint of banana from dried banana chips. This cookie might not be 100% healthy…it is a great alternative to the traditional chocolate chip cookie. Living a sustainable healthy lifestyle means learning to make simple substitutions so you can enjoy what you eat without paying for it later!

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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5 Responses to Vegan Peanut Butter Banana Chocolate Chip Cookies

  1. Kori says:

    Awww… Thanks for trying these!

    Also - you remind me of my best friend who’s a dentist + blogger - http://www.ericasweettooth.com You will love her site (if you haven’t already been to it!)

  2. Casey says:

    Just made these, very soft and delicious! Doubled the amount of banana chips because I couldn’t find dairy-free chocolate. Only got 13 cookies out of the mix, not 30. Yum!

  3. Sheena says:

    Kori-
    I shared these cookies with my co-residents..and they were a huge hit! Thank you for a great recipe.

    Casey-
    Maybe your cookies were larger than mine. I used a cookie scoop that is approximately the size of a tsp. I am glad that you were able to modify the recipe to work for your diet restrictions. I love taking great recipes and making them my own.

    Thank you both for sharing….and happy healthy baking :)

  4. Tammie-Jo Hicks says:

    Made with Woodstock creamy organic peanut butter and they are delicious! Thank you for this treat!

  5. Sheena says:

    Tammie-Jo thank you so much for trying the recipe, and for posting about your batch! So happy you enjoyed this recipe. Hope you enjoy the blog. Happy Healthy Baking!

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