Peanut Butter Banana Cookies
These peanut butter banana cookies feature banana cookies drizzled with peanut butter-infused icing. These little cookies are bursting with so much flavor you can't stop at one...or two...or maybe even three!
Servings 32 cookies
Calories 119kcal
Equipment
Ingredients
- 1 cup vegan butter , softened
- ¾ cup brown sugar
- 2 medium ripe bananas mashed
- 2 tablespoons plant-based milk
- 1 tablespoon ground flaxseed
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ salt
Peanut Butter Frosting
- 2 tablespoons peanut butter
- 2 tablespoons plant-based milk
- 1 cup powdered sugar
Instructions
- Heat your oven to 350F.
- Combine butter and brown sugar in a mixing bowl and mix on high for 3 to 5 minutes, until light and fluffy. Add the mashed banana, soy milk, and ground flaxseed. Beat for another minute.
- In a separate bowl combine the flour, baking powder, baking soda, and sea salt. Stir until combined. Pour the flour mixture into the wet ingredients and beat one more time until combined.
- Use a cookie dough scooper to drop cookie dough onto cookie sheets, being sure to leave a good inch or two between cookies to allow some room for spread. Bake for 9 to 12 minutes, depending on how you like your cookies. The edges should be a light golden color.
- Remove from the oven and allow to cool for a couple of minutes on the pan before placing them on a wire rack to cool completely.
- Prepare your frosting by combing peanut butter and milk in a bowl. Microwave for 15 seconds and then stir to combine. Add powdered sugar and stir until combined. Set aside until the cookies are ready to be frosted.
- Once cookies have cooled completely, spread a dollop of frosting across each.
Nutrition
Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 67mg | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.5mg