Skip to main content

Easy Peasy Peanut Butter Cookies

In honour of National Peanut Butter Lover's Day (what, you didn't know that was today?!?  😉)...I present to you the yummiest, quickest little Peanut Butter Cookies around!  4 ingredients, and I bet you'll have them all.  These little babies are Whole Food Plant Based, Vegan (if you're a honey-eater...or you can try subbing with maple syrup, but I haven't tried it myself), Gluten-free, Oil-free, Refined Sugar-free, and Dairy-free.  Well if they're free of all that, then what do they have in them right???  I'll show you...


First off, preheat your oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.


Here's how it's done.  Measure out your Natural Peanut Butter (it's super important to use Natural Peanut Butter - see recipe tips), honey, mashed banana, and Powdered Coconut Sugar (if you're not sure what this is, follow my link for a quick tutorial on how to make your own in a jiffy).


Stir all 4 ingredients together with a spoon until well combined and it looks like cookie dough.


Using a small spoon, roll dough into balls a heaping teaspoon at a time, and place on parchment lined cookie sheet.


Squish them down slightly using a fork, and make cute little criss crosses in each cookie.


Bake for 10-12 minutes.  Let cool for a few minutes longer on you cookie sheet before transfering to a cooling rack.


Transfer to cooling rack and let cool.


And they're done!  Easy Peasy right?!?  Now quick, go make some for your kids before they get home from school so you can all celebrate this momentous day in Peanut Butter history!  Or better yet, eat them all yourself!

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

-------------------------------------------------------------------------------------------------

Click Here for Printable Recipe

Easy Peasy Peanut Butter Cookies
By Lise-Anne Michel {Plum Planted}
Makes 2 dozen cookies
Plant Based, Vegan option, Gluten-free, Oil-free, Refined Sugar-free, and Dairy-free

Ingredients:
1 c. natural peanut butter*
1/4 c. raw unpasteurized honey**
1/2 c. Powdered Coconut Sugar (see my other recipes to make your own)
1/2 banana, mashed (just shy of a 1/4 c.)

Method:
1. Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
2. Mix all ingredients together with a spoon in a medium sized mixing bowl.
3. Using a small spoon, roll dough into heaping teaspoon sized balls (about 1" in diameter), and place on cookie sheet.
4. Flatten cookies slightly by making a criss-cross pattern in each one, using a fork.
5. Bake for 10-12 minutes.  Let cool on baking sheet for an additional few minutes before transferring to a cooling rack.  Let cool.
6. Enjoy!

Recipe Tips:
*It's important to use Natural Peanut Butter, where the only ingredient is Peanuts.  Other peanut butters with added oils and sugar will not give you the same results.
**If you are Vegan and do not eat honey, try subbing with pure maple syrup.

Comments

Post a Comment

Popular posts from this blog

Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am! I have been DYING to write this post for a while now!  I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too.  I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again.  I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc.  After lots of experimenting, the results are better than I would have expected!  The black liquorice ice cream is coloured with food grade, activated charcoal , which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness!  I can now honestly say, this one is a gooder!  I will even ...
3 comments
Read more

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes... My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expens...
2 comments
Read more

"Cheesy" Italian Pizza Buns

These Pizza Buns save my sanity Every. Single. Day.  I make them every 2.5 - 3 weeks, and it keeps me from having to make sandwiches every day for my 3 school aged kids.  Life Saver, I'm tellin' ya.  I've been making them for close to 5 years now, and I'm still going strong, because it really is soooo worth it.  I just store them in the freezer, and pop a few out every morning (or put some in the fridge the night before) as needed. For a long time I made these pizza buns with regular all purpose flour, which admittedly works great, and results in larger, puffier Pizza Buns...but as I'm trying to steer clear of refined flour these days, I've been making them lately with my own ground whole wheat (I use hard white wheat). After you've ground your wheat, measure and dump all the dough ingredients into the inner compartment of a bread machine. Select the dough setting, and press start.  My machine takes about 2 hours to complete the dough c...
2 comments
Read more