Looking for a healthy recipe that tastes great too? Vegan peanut butter and banana cookies call for natural, nutritious ingredients, so you can indulge without guilt. These fruit-topped treats have a sweet flavor all their own. Discover how easy — and fun — it is to make these cookies.
If you happen to have picky eaters in your household, you know that trying to get them to eat something healthy can be a real struggle. You are probably constantly in search of creative ways to disguise fruit and vegetables or “dress them up” to get your kids to eat them.
Years ago, I discovered the many benefits of flaxseeds and found that the superfood is incredibly easy to incorporate into a healthy eating routine. Cultivated since ancient times, these seeds are an excellent source of nutrients, especially protein, fiber, and Omega-3 fatty acids.
Flaxseeds also contain lignans, plant-based compounds that can lower your risk of cancer. The “super-seeds” can also lower cholesterol and blood pressure, and help control blood sugar. Because they reduce hunger, flaxseeds may help with weight loss, too.
So what do flaxseeds have to do with peanut butter and banana vegan cookies? You can add this miracle food to water to make an egg-like substance as a healthier substitute for the real thing. In fact, “flaxseed eggs” are frequently added to doughs and batters to hold them together. This recipe calls for a flaxseed egg, too. And if you’re looking for other ways to incorporate these nutritious seeds into your diet, here are some ways to do it — besides baking cookies, of course.
- Adding them to water to boost your fiber intake while getting your daily dose of H2O
- Topping hot or cold breakfast cereal and yogurt with a sprinkling of seeds
- Drizzling a bit of flaxseed oil on your salad in lieu of conventional dressing
- Tossing them in the blender to thicken your smoothies
- Mixing them into meat patties or veggie patties
Years ago, I bought a bag of flaxseeds and discovered that the package had a cookie recipe printed on it, along with a website where I could find more recipes. I was intrigued by the idea of making flaxseed cookies. So I tried my hand at the package directions for peanut butter flaxseed cookies.
When the finished product came out of the oven, you couldn’t even taste the flaxseeds. Some of my family members — adults included — initially turned up their noses when I suggested eating flaxseeds. But they would eat them if they were concealed in cookie dough.
Much later, I happened upon this recipe, which includes banana slices placed on top of each cookie. This gives the sweet treats a unique flavor that couldn’t be achieved by mixing the bananas throughout the dough. To enhance the taste, you can drizzle a bit of brown sugar on top of each chunk of banana. It caramelizes in the oven and is highly pleasing to the palate.
These cookies taste best if they are eaten the same day they’re baked. This could give you a great excuse to eat the whole batch in one sitting. But since the recipe yields 30 cookies, you may want to share or save some for later. These are fun to make for a get-together. Otherwise, you can store leftover cookies in the freezer. Just make sure they’re in a sealed container. Freezing rather than refrigerating the cookies ensures that the fresh-cut fruit is preserved.
How to Make Vegan Peanut Butter and Banana Cookies
Prep Time: 25 minutes
Freeze Time (for the bananas): 1 hour
Bake Time: 12-15 minutes
- 2 ripe bananas
- ½ cup plant-based butter at room temperature (You can find the product at most grocery stores).
- ½ cup peanut butter
- 1 cup brown sugar
- 1 flaxseed egg (We’ll show you how to make it).
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
How to Make the Flaxseed Egg
- 2 teaspoons flaxseed
- 3 tablespoons hot water
Step 1: Grind the Flaxseed.
Use a spice grinder to pulverize the flaxseed until it becomes a fine meal.
Step 2: Add the Water.
Pour in the hot water. Stir the mixture with a fork until it thickens. Then set it aside.
Directions for Making the Cookies
Step 1: Preheat the Oven.
Preheat the oven to 375°F.
Step 2: Slice the Bananas.
Peel the bananas and slice them into ¼-inch cross-sections. Place them on a parchment paper-lined baking sheet and place them in the freezer until they’re frozen solid, which should take about an hour.
Step 3: Cream the Butter.
Place the plant-based, room-temperature butter into the bowl of an electric mixer. Use the paddle attachment to beat the butter at medium speed until it’s well-creamed.
Step 4: Add the Peanut Butter.
Add the peanut butter to the butter. Continue to beat at medium speed until thoroughly combined.
Step 5: Add sugar, Flaxseed Egg, and Vanilla.
At medium speed, add the sugar, vanilla, and flaxseed egg until thoroughly blended. Halfway through, scrape the sides of the bowl with a spatula to make sure all the ingredients are completely incorporated into the mixture.
Step 6: Add the Rest of the Dry Ingredients.
Add the baking soda, flour, and salt. Mix these in on low. Again, scrape the sides of the bowl halfway through to ensure that all the ingredients are completely combined.
Step 7: Chill the Dough.
Refrigerate the dough for at least 15 minutes.
Step 8: Form the Cookies.
Scoop tablespoon-sized balls of dough onto a cookie sheet lined with parchment paper. Cookies should be at least 2 inches apart.
Step 9: Add the Banana Slices.
Take the banana slices out of the freezer. Press one slice onto each cookie. Technically, this step is optional, since you can have peanut butter cookies sans bananas. But combining these flavors results in an extra-tasty cookie, so we recommend not leaving the bananas out.
Step 10: Sweeten the Bananas.
Sprinkle a little brown sugar on top of each banana. Again, this step is optional but highly recommended.
Step 11: Bake the Cookies.
Bake the cookies for 12-15 minutes. When the bottoms are golden brown and the cookies can be lifted cleanly from the cookie sheet, they’re done.
Step 12: Cool the Cookies and Enjoy.
Remove the baking sheet from the oven and place it on a cooling rack. The original recipe tells you to let the cookies cool to room temperature, but we all know that cookies taste best when still slightly toasty from the oven. Feel free to indulge while they’re still warm and chewy, just try not to eat the whole batch at one time!