The name is a mouthful but so is this cookie!
PB&B Chocolate Chunk Cookies!
In less than 30 minutes you too can have fresh hot out of the oven Peanut Butter and Banana Chocolate Chunk Cookies!
Chunky, cake-y, chewy, gooey, chocolate-peanut buttery, lightly salted cookies that will knock your socks off!
These cookies are definitely of the “soft batch” variety so if you like super soft cookies these are surely for you!
No video for this one since these PB&B Chocolate Chunk Cookies are so easy to make!
And while I am using an electric miser to cream the butter and sugars you can honestly do it all by hand!
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Notes for Success:
For the most uniform cookies it is best to use a cookie scooper, I am using a 2 ounce scoop for mine
Making these cookies even lower in sugar is so easy by substituting your favorite granulated form of diabetic friendly sugar!
For me it is monk fruit sugar for the best results!
Click here for more information about Sugar Free Baking!
Yield: 12 cookies
PB&B Chocolate Chunk Cookies
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Ingredients
- All Purpose Flour 1¾ cups (218g)
- Baking Soda 1 teaspoon
- Egg Replacer (*see note above) 2 teaspoons OR 1 Tbs Cornstarch
- Salt ½ teaspoon
- Vegan Butter ½ cup (113g)
- Creamy Peanut Butter ¼ cup (56g)
- Ripe Bananas 2 small (approx 2/3 cup)
- Light Brown Sugar ½ cup (100g)
- Granulated Sugar ½ cup (100g)
- Vanilla Extract 2 teaspoons (10ml)
- vegan chocolate chips or chunks 1 – 1½ cups
- Crushed Peanuts *Optional ½ cup
- Course grain sea salt *optional as needed
Instructions
- Preheat oven to 350°F
- Cream the vegan butter with the peanut butter and both sugars together on medium speed until well combined, about 2 minutes
- Add the vanilla extract and the mashed banana, mix well
- Add the dry ingredients (flour, baking soda, egg replacer or cornstarch and salt) mix just until combined
- Add the chocolate chips & optional peanuts and mix well.
- Scoop the cookies with a 2ounce cookie scoop or simply drop large tablespoons full into a baking sheet lined with parchment paper.
- Sprinkle each cookie with course grain sea salt and bake for 12-18 minutes or until lightly golden browned or to your desired level of done-ness
- Cool 10 minutes on the pan before serving (IF you can wait that long!)
Notes
Cookies will stay fresh for up to 1 week in an airtight container at room temperature covered.
These cookies re definitely of the “soft batch” variety and they will get softer as they sit.
They remind me of Whoopie Pies or Banana Cake Cookies
