The best thing about baking vegan is that you can eat all the cookie dough you want and not have to worry about salmonella, however you do have to make sure you have enough batter to actually make cookies. Lucky for you I had you in mind and didn’t dive head first into the batter, although the thought may have crossed my mind.
This time of year my house is usually full of Christmas cookies, not this year because we are going away. I am not really mad about it, I would rather not have a cookie gut on the beach in Costa Rica! But I have been seeing cookies all over blogs lately and I may have gotten a little jealous. Lucky for me a friend sent me some vegan recipes to try, so I figured I should do it for you guys ;).
P.s. I know I have been talking vegan a lot lately, I haven’t turned vegan. I couldn’t do it I don’t think, I love seafood too much. But I am having a lot of fun experimenting with new recipes.
Side note: that vegan broccoli cheddar soup is even better 2 days later
Peanut Butter, Oatmeal and Banana Cookies:
Prep time: 5 mins
Bake time: 13-15 mins
2 ripe bananas (overripe works fine as well)
1/3 cup peanut butter (I used crunchy unsalted natural pb)
1 tsp vanilla
2 tbs almond milk (or soy)
2 tbs maple syrup
2 1/2 cup oats
dash cinnamon (optional)
1/4 cup flour
1.) Preheat oven to 350 degress.
2.) In a large bowl mash bananas until smooth with a fork. Add peanut butter, almond milk, vanilla and syrup. Mix well and add oats, cinnamon if desired and flour.
3.) Drop spoonfuls on an ungreased cookie sheet and bake for 13-16 minutes.
These cookies are tasty but if you are craving something sweet, they most likely wont curb your sweet tooth!