Ingredients
1 cup of whole wheat flour
1 tsp of baking soda
¼ tsp of salt
2 bananas
½ cup of peanut butter (preferably natural)
⅔ cup of brown sugar
¼ cup of soy milk (can be substituted with almond milk, rice milk, etc.)
1 tsp of vanilla extract
½ cup of vegan chocolate chips (can add or reduce by ¼ cup according to preference)
Preparations
Preheat the oven to 180°C (356°F) and start
by mixing the flour, salt, and baking soda in a large bowl.
Take another bowl, preferably medium-sized, and mash the bananas in it
with a fork.
Add the peanut butter and brown sugar, and mix with a hand
mixer until you get a smooth and uniform texture.
Add the milk substitute and vanilla extract to the medium bowl.
Continue
mixing with the hand mixer until all ingredients are well combined.
Gradually add the mixture from the medium bowl to the large one,
stirring the large bowl with a wooden spoon as you go.
Add the chocolate
chips to the bowl and fold them into the mixture until evenly
distributed.
Line a baking sheet with parchment paper and place about a tablespoon
and a half of the mixture on it, gently flattening each one.
Repeat,
leaving about 6 cm (2.4 inches) between each cookie.
After you've placed all the mixture onto the baking sheet, put it in the
oven for 10 minutes, then take it out and let it cool for at least 2
minutes without touching it.
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