Peanut Butter Banana Cookies that are “healthier”


A bunch of my friends and family chipped in and got me a brand spankin new Macro lens for my camera.  However due to some logistical issues I needed to wait another week until its arrival.  I was like a little kid waiting for Christmas.  When was this lens coming?  Is it here yet?  How many more days?

Finally, it arrived.  And A, who delivered it, demanded cookies as a delivery fee.


He wanted cookies?  He got cookies.

So, I made cookies, and I played with the new lens. So much to learn! A lot of my pictures had this issue where only a spot would be focused, and the rest of it was blurry. Depth of field issue? Hmmm, something to figure out!

The cookies I made are simple.  They are these peanut butter cookies I found on  There are no eggs, no butter, no sugar and no mixer needed!  Awesome Possum!


I even went as far as to make my own peanut butter to use for this.  Really back to basics.

Vegan Peanut Butter Banana Cookies (adapted from


1.5 cups unsalted roasted peanuts

1 cup all purpose flour

0.5 cups whole wheat flour

1 teaspoon baking soda

0.75 teaspoons kosher salt

1 cup Maple Syrup (Grade B)

0.333 cups Extra Virgin Olive Oil

1.5 teaspoons Pure Vanilla Extract

1 ripe banana, mushed

Go forth and..

In a food processor, put in the peanuts and let it rip until the texture looks peanut butter-esq.  Scrape down the sides of the bowl every once in a while whenever you check.


Preheat the oven to 350 degF.  Prep your baking sheets with parchment paper.

In a medium bowl, combine the flours, baking soda and salt.


In another large bowl, combine the peanut butter, maple syrup, olive oil and banana.  Use a whisk to get the peanut butter mixed in with the rest of the ingredients.


Add the flour mixture to the wet mix all at once and using as few strokes as possible, fold the flour mixture in until all combined.


Spoon out some of the batter onto the prepared sheets.  And bake in the oven for 8-10 minutes.



When they are done, take them out and let them rest on the cookie sheet for a few minutes before moving them.  They will be soft, so you just want to give them a few minutes to set before moving them to a cooling rack.


Since I made my peanut butter myself, I know there’s nothing in it but peanuts (no sugar, no salt).  However, you can also just use an all natural peanut butter too.  Just make sure to read the label to make sure there is no sugar listed in the ingredients.  It should only say peanuts.


There’s also no eggs, butter or processed sugar.  How awesome is that?  And no weird substitutions!  And because there’s no eggs, I can lick the bowl!


The cookies came out nice and soft. They were sweet, and peanut buttery, with a hint of banana. The whole wheat flour gave it a nice crunch texture to an otherwise soft cookie. I have already eaten 5.


Depth of field issue?

Thanks you so much to everyone who chipped in for the lens! You guys are the best!!


About chezsylvia

Engineer during normal working hours...photographer, baker, cook, runner, crossfitter and traveler the rest of the time.
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2 Responses to Peanut Butter Banana Cookies that are “healthier”

  1. Even as a non-vegan, I’m beyond stoked to try these!

    • chezsylvia says:

      I know right? The non vegan me was pleasantly surprised by these. If you add a banana in it, maybe leave them in the oven a few minutes longer. They are really soft otherwise, especially overnight.

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