Vegan Peanut Butter Cookies with Banana Topper
High protein, gluten free, vegan and made with heart-healthy fats
These humble cookies will blow you away with their party-in-your-mouth-flavor. An extremely easy recipe, made with oats, maple syrup and peanut butter.
Plus, it’s fun to bake: you boil the maple syrup and peanut butter together in a pot over the stove, then pour in the vanilla and watch the magic as the dough caramelizes right before your eyes.
This is a wonderful recipe for children to participate in! Who does not love the classic flavor combination of the two BFF’s: Peanut butter and banana!
The Best Vegan Peanut Butter Cookies with Banana Topper
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Dough
3/4 cup peanut butter, unsalted
3/4 cup maple syrup
1.5 tablespoons coconut oil
1 tablespoon vanilla extract
1 and 1/4 cups oat flour
1/3 cup whole oats
1/2 teaspoon salt
Topping
sliced banana
maple syrup
large crystal salt
Makes 20 cookies- I suggest you double this recipe because these cookies are so yummy!
Instructions
1. Preheat oven to 350 degrees F. Grease 2 baking sheets with coconut oil.
2. Dough: Combine peanut butter, maple syrup and coconut oil in a medium sized saucepan. Heat over medium heat and stir constantly until the ingredients boil gently. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and start to caramelize slightly.
3. Remove from heat and stir in vanilla extract. The alcohol in the extract will bubble off in the mixture. Transfer the peanut butter mixture into a large mixing bowl and stir in oat flour, whole oats and salt. Mix until it forms a smooth dough.
4. Using an ice cream scooper, scoop 2 tablespoon sized balls onto the baking sheets. Flatten each cookie and tuck in the sides to make it a perfectly round ½ inch thick disc. Space a 1-inch gap between each cookie to allow for spreading. Make 20 cookies.
5. Topping: Using your fingers push into the cookie a round well in each center. Fill the centers with 1 slice of banana and brush the banana with maple syrup. Sprinkle with a large pinch of crystal salt.
6. Bake for 14 minutes or until cookie edges and bottoms brown and the cookie becomes firm on the outside and stays chewy on the inside.
Photos by Milkshake Creative