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}

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


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

Popular posts from this blog

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

K-Balls

I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…

"Glory Sauce" (Modified)

BEST SAUCE EVER!!!

This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce.  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is...


First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a great, health…