Comments on: vegan peanut butter banana chocolate chip cookies

By: Carm

Carm — Sat, 28 Jan 2023 16:15:35 +0000

Omg so yummy! My picky hubby even loves them!

By: valentina

valentina — Fri, 29 Apr 2022 03:09:23 +0000

In reply to Didina Gnagnide Angorinie. Thank you so much for your comment! I am glad you enjoyed them :-) you may want to try chilling the dough for longer next time for fluffier cookies! I will also say if you happened to use "natural" peanut butter (the kind where the oil separates on top) that can also make baked goods more runny. But I am glad they were a success either way!

By: Didina Gnagnide Angorinie

Didina Gnagnide Angorinie — Sat, 23 Apr 2022 21:41:09 +0000

Hi, I made this recipe (halved, because I had one brown banana to use) using not-virgin olive oil (what I had) and while the cookies are flatter than those in the pictures they are still very good. I am keeping the recipe and calling it Donkey Kong cookies haha. Thank you and greetings from Genova

By: Rachel

Rachel — Thu, 10 Sep 2020 21:05:48 +0000

In reply to valentina. I ended up pulsing them in my blender a bit before adding them to the recipe. These came out amazing, thanks so much!

By: valentina

valentina — Thu, 10 Sep 2020 18:13:20 +0000

In reply to Rachel. Hi Rachel! I think they would definitely work, they will just add more texture to the cookie! If you have a food processor (or even a blender) you can pulse the oats a few times to make them finer as well :) let me know what you think!

By: Rachel

Rachel — Thu, 10 Sep 2020 17:46:17 +0000

Hi, love your recipes! Is there any way old-fashioned rolled oats would work in this? Thanks in advance!

By: valentina

valentina — Sun, 06 Sep 2020 02:56:42 +0000

In reply to Kendra. Hi Kendra! So I used the natural no-stir PB and it worked great, but good ol’ Jif works just as well :)

By: Kendra

Kendra — Sat, 05 Sep 2020 17:12:00 +0000

Does the peanut butter need to be the natural runny kind? Or is a standard jif okay?