Vegan Peanut Butter Banana Cookies

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Vegan Peanut Butter Banana Cookies

I’ve recently begun to make some changes to our diet. For the last three weeks, I’ve been working to eliminate all meat and trying [rather unsuccessfully] to eliminate all animal products.

Eliminating meat has been relatively easy. Cutting out all animal products has been more difficult and I’m not sure how well that it will last.

It started when I began re-evaluating our goals, really looking at what we wanted and how we were working on getting there. I wrote about it a little here and here. For a few short months, we got busy and began to drift from our goals. We would like to be self-sufficient and live off grid someday. Eliminating products from our diet we can’t grow ourselves is a step closer.

I also made the mistake of watching a series of documentaries on health and diet in the U.S. That was a mistake. I pretty much scared myself into these changes.

Either way, the experience has been great so far. We are eating a diet that is packed with fresh fruits and veggies, we feel fantastic, it actually feels as though we are making progress toward our goals, and the changes feel like comfortable lifestyle changes.

That’s how I got to these cookies. The chickens aren’t producing eggs yet and butter is something I’m trying not to cook with so I found myself looking for alternatives to the more traditional methods of baking. I substituted vegetable shortening for butter and bananas for eggs.

Vegan Cookies

Vegan Peanut Butter Banana Cookies
Prep time: 
Cook time: 
Total time: 
  • ¾ cup chunky peanut butter
  • ½ cup shortening
  • 1 cup raw sugar
  • ½ T. molasses
  • 1 T. vanilla
  • ½ cup ripe banana
  • 1 ¾ cup whole wheat flour
  • ¾ t. salt
  • ¾ t. baking soda
  1. Preheat the oven to 350 degrees.
  2. Combine the first 5 ingredients in a food processor.
  3. Add the remaining ingredients and mix until everything is combined.
  4. Roll into 1 inch balls. Arrange onto baking sheets and press each flat with the prongs of a fork.
  5. Bake for 8-10 minutes each.
  6. Allow to cool for 3 minutes on the baking sheet and transfer to a cooling rack to cool completely.


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