For those who, like me, prefer to stick to plant-based eating, these small-batch vegan peanut butter banana cookies are perfect. They’re simple, quick, and use ingredients you probably already have in your pantry. Plus, they’re great for when you want to treat yourself (or a friend) without the fuss of a big baking project. These cookies pack all the flavor you’d expect, but with a healthier twist that won’t leave you feeling guilty.
Ingredients You’ll Need:
- 1 small ripe banana, mashed (about 1/4 cup)
- 1/4 cup natural peanut butter (make sure it’s the drippy kind with no added sugar or oil)
- 1 tablespoon maple syrup or agave nectar
- 1/4 teaspoon vanilla extract
- 1/4 cup whole wheat flour (or all-purpose flour for a lighter texture)
- 1/4 teaspoon baking powder
- Pinch of salt
- Optional add-ins: A handful of vegan chocolate chips, chopped nuts, or a sprinkle of cinnamon
These ingredients are pretty standard, but they work together to create a cookie that’s soft, chewy, and full of flavor. The banana acts as a natural sweetener and binder, so there’s no need for eggs or a lot of added sugar. The whole wheat flour adds a bit of fiber and a nice nutty flavor that complements the peanut butter perfectly. If you’re feeling adventurous, you can throw in some chocolate chips or chopped nuts for extra texture.
How to Make the Cookies:
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper or a silicone baking mat. This step is essential to prevent sticking and ensure even baking.
- In a medium-sized bowl, mash the ripe banana until smooth. You don’t want any large chunks, as they can make the cookies uneven.
- Add the peanut butter, maple syrup, and vanilla extract to the mashed banana. Stir until everything is well combined. This mixture should be smooth and creamy.
- In a separate small bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly throughout the dough, ensuring the cookies rise properly.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re adding any extras like chocolate chips or nuts, fold them in at this point.
- Scoop out the dough using a small cookie scoop or a tablespoon, and place it onto the prepared baking sheet. The dough will be a bit sticky, so you might want to lightly wet your hands or the scoop to make this easier. Flatten the dough slightly with the back of a spoon or your fingers.
- Bake the cookies for 10-12 minutes, or until they’re lightly golden around the edges. They might look slightly underdone in the middle, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial for the texture—trust me, it’s worth the wait!
Tips for the Best Cookies:
- Choose the right banana: Make sure your banana is ripe, with lots of brown spots. This ensures maximum sweetness and moisture.
- Don’t overmix the dough: Stir just until the ingredients are combined to avoid tough cookies. Overmixing can lead to a denser texture, which isn’t what we’re going for here.
- Adjust the sweetness: If your banana isn’t super ripe, you might want to add an extra teaspoon of maple syrup. On the flip side, if you’re using a really ripe banana, you might be able to reduce the sweetener slightly.
- For chewier cookies, chill the dough for about 15 minutes before baking. This helps the cookies hold their shape and gives them a denser, chewier texture.
- Storage: These cookies are best eaten fresh, but you can store them in an airtight container at room temperature for up to three days. If you want to keep them longer, pop them in the freezer. Just make sure to thaw them for a few minutes before eating.
Variations and Substitutions:
What I love about this recipe is how flexible it is. If you’re out of one ingredient or just want to change things up, there are plenty of options:
- Nut butters: If you’re not a fan of peanut butter or have an allergy, feel free to substitute it with almond butter, cashew butter, or sunflower seed butter. Just make sure it’s the natural, unsweetened variety.
- Flours: If you need to make these cookies gluten-free, you can swap the whole wheat flour for a gluten-free all-purpose flour blend. I’ve tried this before with good results. Just make sure the blend you use contains a binder like xanthan gum.
- Sweeteners: Maple syrup and agave nectar both work well in this recipe, but you can also try using date syrup or coconut nectar for a different flavor profile. Just keep in mind that these might slightly alter the texture of the cookies.
- Add-ins: Chocolate chips are a classic addition, but you could also stir in some chopped dried fruit like raisins or cranberries. For a bit of crunch, try adding a handful of chopped nuts or seeds.
Nutritional Information:
While I don’t usually focus too much on the nutritional breakdown of my treats (because let’s face it, cookies are meant to be enjoyed!), I know some of you might be curious. Here’s a rough estimate per cookie, assuming you make about six cookies from this batch:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Sugar: 5g
- Protein: 3g
These cookies are a bit lower in sugar and higher in healthy fats and protein compared to traditional cookies, thanks to the peanut butter and whole wheat flour. That means they’ll keep you satisfied a little longer, which is always a plus in my book.
Why I Love This Recipe:
One of the things I enjoy most about these small-batch vegan peanut butter banana cookies is how quick and easy they are to make. They’re perfect for those moments when you get a sudden craving for something sweet but don’t want to commit to a whole batch of cookies. This happens to me more often than I’d like to admit—sometimes you just need a little something to satisfy that sweet tooth without having a dozen cookies lying around afterward.
Another thing I appreciate is how customizable this recipe is. I’ve made these cookies with different nut butters, tossed in various add-ins, and even experimented with different types of flours, and they’ve turned out great every time. It’s a forgiving recipe, which makes it ideal for anyone, whether you’re a seasoned baker or just getting started.
I remember the first time I tried making these cookies, I was skeptical. I wasn’t sure if they’d turn out as good as my non-vegan cookies, but I was pleasantly surprised. They were soft, chewy, and had just the right amount of sweetness. The peanut butter flavor was front and center, with the banana adding a subtle background note that tied everything together. Since then, they’ve become one of my go-to recipes whenever I want a quick, homemade treat.
Give It a Try!
If you’re looking for an easy, satisfying dessert that you can whip up in no time, I highly recommend giving these small-batch vegan peanut butter banana cookies a try. They’re the perfect solution when you want something sweet but don’t want to spend hours in the kitchen or end up with a mountain of leftovers. Plus, they’re plant-based and made with wholesome ingredients, so you can feel good about indulging in a cookie (or two).
If you do make these cookies, I’d love to hear how they turned out for you! Feel free to leave a comment below or share a photo on social media. Happy baking!