December is here! Let the holiday baking begin! These cookies are not festive per se but they are darn delicious, easy, and quick to make. They are so soft and not too sweet - honestly, we ate a few for a breakfast-on-the-go one morning. Shhh!
Soft Vegan Peanut Butter Chocolate Chip Cookiesadapted from Fat-Free Vegan KitchenMakes 20 cookies
Ingredients1/2 cup natural peanut butter1/4 cup brown sugar1/2 cup cane sugar3/4 cup mashed banana1 cup unbleached AP flour1/2 cup whole wheat pastry flour1 teaspoon baking powder1 pinch salt1/4 cup non-dairy chocolate chips
DirectionsPreheat oven to 375. Line 2 baking sheets with parchment or a silicone mat.
Cream together the peanut butter and sugars with a mixer or by hand. Add the mashed banana and mix until creamy.In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the peanut butter a little at a time until totally absorbed. Add the chocolate chips and mix until combined but don’t over mix.Drop by rounded tablespoons onto prepared pans, about 2 inches apart. These cookies maintain their shape through baking so manipulate those babies before putting them in the oven if you want a flatter cookie. Bake for about 10 minutes, until bottoms are golden brown. Remove and let cool before serving.
