Do you ever have a day where you have more bananas than you know what to do with? I bought a bag of bananas for 99 cents, but then was left “holding the bag” when the ripe little fellas began their swan song. I needed to start baking and fast.
I made a banana cake (you’ll be seeing more of that later) but still had bananas left-over and needed to make some cookies for an outing that evening. That’s when it hit me, what about a “chunky monkey” cookie? We love the combination of peanut butter, banana and chocolate, so why not do that in a cookie!
And that’s what I did. Bananas make a great egg substitute in a recipe, but you have to be prepared for the flavor it will add. With this recipe I was ready for the banana sensation and these cookies did not disappoint. They turned out delicious. Don’t believe me? Try them for yourself!
Vegan Chunky Monkey Cookies
¼ cup vegan buttermilk, (soy milk with 1 tablespoon of apple cider vinegar)
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup margarine, softened
½ cup peanut butter
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 ripe bananas, mashed
2 bags Dairy free chocolate chips
1 cup walnuts, chopped
Heat your oven to 375°.
Combine soy milk with 1 tablespoon of apple cider vinegar and set aside. Next, combine dry ingredients (flour, baking soda and salt) in small bowl. Beat margarine, peanut butter sugars, and vanilla in large mixer bowl until creamy. Add bananas and beat well. Gradually beat in flour mixture and then soy buttermilk mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Try not to eat any cookie dough while you’re waiting because, well, you can. This dough doesn’t have any raw eggs in it…but it still has calories! Darn!