Sometimes you’re craving something for dessert but you can’t decide between two. Mine was to make banana cookies or peanut butter cookies. Best solution? Combine the two!
I’ve really been trying to look more into simple but amazing vegan recipes. I’m sick of looking at these no-bake cheesecakes and rose carob swirl bars that have a bajillion different spices and ingredients unpronounceable to the average mouth. No hate on them, but seriously–who has the resources for those?? This was also inspired by the classic thrivingonPLANTcakes pancake recipe overflowing Instagram. It’s just oat flour, a banana and almond milk! Look on her Instagram to check it out! I decided to make cookies out of it with my favorite food in the world! You can also sub peanut butter for sunflower seed butter, almond butter, cashew butter, pumpkin seed butter, and possibly tahini.
- 1 cup oat flour
- 2 overripe bananas, mashed
- 3-5 TBSP creamy peanut butter (can be subbed for any nut butter)
- 5 TBSP (more or less depending on how thick the batter) almond, cashew or coconut milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- Sweetener to taste (opt)
- Opt: cacao powder, cinnamon, chocolate chips, coconut, almonds, peanuts, raisins, etc.
- Preheat the oven to 350F.
- Mix all wet ingredients in a large bowl.
- Add in oat flour and stir well.
- Roll into balls on a large sprayed or covered baking tray and use a fork to flatten out the pieces.
- Bake for 5-7 minutes for softer cookies and 10 minutes for crispy cookies.
Hope you enjoy these delicious cookies and try hard not to eat all of them!