|Add chocolate chips for an even richer cookie!|
1 cup evaporated cane juice sugar (slightly less processed than white sugar, and can be found in baking aisle)
1 banana, ripe and mashed
2 Tablespoons Organic Canola or Safflower oil
1 1/2 teaspoon vanilla extract
1/3 to 1/2 cup natural peanut butter (not Jiff! full of trans fats)
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
Sprinkles for decoration, optional
You could also stir in a cup of vegan chocolate chips
1. Pre-heat oven to 350 degrees.
2. Mash the banana and mix it with the oil, vanilla and peanut butter until smooth. In a separate bowl, mix together dry ingredients. Sift well. Combine all the ingredients until it forms a thick ball, like play-doh. You may have to mix with your hands to get it all incorporated. Fun!
3. Roll into 1 1/2 inch balls, flatten slightly. If adding sprinkles: pour sprinkles into a small bowl, dunk flatten cookies into sprinkles.
4. Place on baking sheet or stone and bake for 8-12 minutes depending on your oven. Let rest 5 minutes before removing from baking sheet. Cool. Eat. Makes about 18 cookies.