Thursday, June 14, 2012

Vegan Peanut Butter Banana Chocolate Chip Cookies

Vegan Peanut Butter Banana Chocolate Chip Cookies

  • 3 large, very ripe bananas
  • 1/2 C natural peanut butter (creamy or crunchy)
  • 3 Tablespoons coconut oil, liquified (or sub canola)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons maple syrup (or honey for non-vegan)
  • 1-1/2 cups old fashioned rolled oats
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup semisweet or dark chocolate chips
  1. Preheat oven to 350 degrees. In a large bowl, mash the bananas in a large bowl, then add peanut butter, baking powder, oil, maple syrup, salt and vanilla. Add oats and flour and mix well. If the mixture seems too wet, add more flour. Then add chocolate chips and stir until well combined.
  2. Line a baking sheet with parchment paper or silicon mat and drop cookies by spoonfuls 1 inch apart. They won’t spread much so don’t worry about getting them too close together. And if you want them a bit flatter like traditional cookies, flatten them down with the back of a spoon.
  3. Bake for 15 minutes or slightly more, until the cookies are slightly golden brown. Remove from cookie sheet and place on a cooling rack to cool completely – at least one hour. Then store in an airtight container to retain freshness.
To make the ice cream sandwiches you’ll need a pint of Arctic Zero Vanilla Maple ice cream, or another light vanilla ice cream. Simply scoop in small amounts onto one upside-down cookie, top with another cookie, and then press down. Wrapping in plastic wrap and refreezing to set is optional if you’re making several. Or make them as you go and serve immediately.

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