Banana, Peanut Butter & Chocolate Chip Cookies (Vegan)

Banana, Peanut Butter & Chocolate Chip Cookies (Vegan)

Peanut butter, banana and dark chocolate are best friends, so they say. They are such a tasty combination and I cannot believe that I am attempting to put that love triangle into words because only taste can truly convince in this instance. The natural sweetness of the ripe bananas, the bitter yet rich taste of the dark chocolate and the creamy smoothness of the nutty peanut butter turn this baked goodie into a big fat give me another one of these – please (we are polite cookie monsters, after all)It is super quick and easy to whisk this handful of ingredients together and you will be chewing one of these cookies before you know you started baking! The way I came up with this recipe was because I didn’t have any gear, eg no mixer, no cake tin, not even a whisk (can you imagine a household without a whisk? Yeah, me neither..).  However, what I did have were ripe bananas, peanut butter and dark chocolate (in that exact order) because these three items help me to survive and keep me happy. Do you want to know what these little cookie creations taste like? Great! Let’s get baking!

 

but first: have some more coconut in your flour 

Coconut flour is a creative and healthy alternative to wheat and other grain flours. It consists of the white flesh inside a coconut that was dried and ground, thereby making it 100% natural and coconutty. It is naturally gluten-free and rich in indigestible fiber which contributes to a healthy gut and keeps you full for longer. Per 100g, coconut flour contains about 40% fiber, 22% carbohydrates, 18% protein and 12.8% fat. Thanks to the high fiber content and the lack of simple carbohydrates, coconut flour does not spike your blood sugar levels as regular white wheat flour would do. So the next time you bake a cake that tells you to use wheat flour, supplement with coconut flour instead! It works really well when used in cookies too, as you will soon find out for yourself:  

 

Prep Time: 5 min

Baking Time: 13-15 min

Total Time: 18-20 min

Servings: 9 big cookies

 

For this recipe you will need:

 

2 ripe bananas, mashed

1 tablespoon coconut syrup

1 tablespoon unsweetened peanut butter

¼ cup coconut flour

¼ cup oats

⅓  cup dark chocolate chips (I recommend using 85%)

½ tsp cinnamon

 

 

Instructions:

  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. In a medium-sized bowl, mash the ripe bananas with a fork.
  3. Add the coconut syrup and peanut butter and stir in well.
  4. When you have a smooth batter (a few banana chunks are more than allowed), add in the oats, coconut flour and cinnamon. With a wooden spoon, stir these dry ingredients in until no more lumps remain.
  5. Finally, add the chocolate chips and mix in until they are evenly distributed.
  6. Scoop the mixture with a tablespoon and place ~9 ball-shaped cookies on the lined baking tray. I like these cookies to be a little bigger, so I use one heaved tablespoon per cookie and press them down with my fingers to make them a bit flatter. However, if you want these cookies to be smaller (or even make one massive monster cookie), you’re welcome to take charge!
  7. Bake these cookies for 13-15 minutes or until they turn slightly golden and crunchy on the top. The goal is to have a soft center and a firm outside to hold it all together. Let them cool for a few minutes and then have them as your second breakfast because if anyone deserves a second breakfast, it is you, my friend! ♥

 

 

 



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