I find the best recipes by tasting the dishes my friends prepare. If eat I eat a prep that is awesome, I have no qualms asking them for the recipe. (Fie on those whom don't share!) My friends Karen and Pete made an awesome batch of peanut butter cookies a few years ago, shared the recipe they used, and I have been using it ever since. I had always wanted to experiment with it by trying to make it chewier and a little bit more doctored up. Here's what I came up with--something quite different form the original.
I made a mini cookie version of it as cupcake toppers for my children's combined birthday party. They were a big hit with both the kids and adults alike. I even used the leftovers to make sandwich cookies; some I used left over chocolate frosting as the filling and some were stuffed with left over ganache. OH. MY. GOD! Good!
Thanks to Stacia for tipping me off to Smart Balance Organic. I was finally able to find it and I think it may be my new favorite vegan margarine!
Vegan Chewy Peanut Butter Banana Chocolate Chip Cookie Recipe
Makes 6-4 dozen (depending on size); Prep time: 20 minutes (not including baking)
- 1/4 cup Smart Balance Organic
- 1/4 cup shortening
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup almond milk
- 1 TB corn syrup (Ok, I know, I know, but that makes the cookies soft. If you object, use molasses.)
- 1 TB vanilla
- 1/4 tsp banana extract (optional)
- 1/2 of 1 medium banana (pureed)
- 3/4 cup smooth, sweetened peanut butter
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2-1 tsp salt (depends on how salty your peanut butter is, but I think a tad more on the salty side is good in this recipe)
- 1 bag of vegan mini chocolate chips
- 1/2 cup chopped peanuts (Optional. I did not use, but I think they would be an excellent addition specially if you like a little crunch. Salted, roasted would be nice.)
- Heat oven to 350.
- Blend margarine and shortening and then add sugars. Blend until light and fluffy.
- Beat in banana, corn syrup, vanilla and banana extract. Add banana and peanut butter and beat until smooth, scraping down sides of bowl as you go along.
- Sift together dry ingredients. Add in batches to your wet mix. Do not over beat.
- Fold in chocolate chips and peanuts if using.
- Scoop batter into 1 tsp or 1 TB sized rounded balls. Flatten slightly on a parchment lined cookie sheet.
- Bake: for 1 tsp sized cookies: bake for 6-7 minutes. For 1 TB sized cookies: bake 8-9 minutes. (Do not over-bake. The joy of these cookies is that they are soft--if you over-bake then they will be hard. If you are uncertain of your oven's temperature or how they will bake, do a small test batch first.)
- Let cool on cookie sheet before transferring to wire cooling rack.