Lower Fat Peanut Butter Banana Cookies from Fat Free Vegan Kitchen

December 23, 2008

Tuesday, December 23, 2008

Lower-Fat Peanut Butter Banana Cookies

Every

year around the holidays, I like to post a recipe (or two) that's a

little higher in fat than my normal fare. Last year it was Double Layer Pumpkin Cheesecake and the year before it was Eggnog Cheesecake.This

year I'm departing from the cheesecake theme to bring you a treat

that's higher in fat than most of my desserts yet still contains no

processed oils or margarine. Peanut butter provides the flavor in these

cookies, but it also provides the fat that makes their texture much

more like "regular" cookies than low-fat ones. Mashed banana

substitutes for margarine and imparts a distinctive flavor--and natural

sweetness--of its own. The result is a cookie that's slightly crisp on

the outside, moist and tender on the inside. Throw in the optional

chocolate chips and you have a healthier treat that's good enough to

serve at your next holiday party; don't mention they're low-fat, and no

one will guess!E loved these cookies, both with and without

chocolate chips, and gave them 5 out of 5 crumbs on her new rating

scale. They're especially delicious served with soy nog or Pumpkin

Spice Silk. Lower-Fat Peanut Butter Banana Cookies(printer-friendly version)One

of the great things about this recipe is that you probably have all the

ingredients in your pantry. Use chunky peanut butter if you like pieces

of peanut in your cookies. (I do!)1/2 cup natural peanut butter, chunky or smooth1/4 cup brown sugar1/2 cup sugar3/4 cup mashed banana1 cup unbleached flour1/2 cup whole wheat pastry flour1 teaspoon baking powder1 pinch salt1/4 cup non-dairy chocolate chips (optional)Preheat oven to 375. Line 2 baking sheets with parchment paper or a silicon baking mat.Cream together the peanut butter and sugars. Add the mashed banana and mix until creamy.In

a separate bowl, combine the flours, baking powder, and salt. Add the

flour mixture to the peanut butter a little at a time until totally

absorbed. Add the chocolate chips, if desired, and mix until

well-blended, but do not over-mix.Drop by rounded tablespoons

onto prepared pans, about 2 inches apart. Flatten with a fork dipped in

water. (These cookies will not spread as they cook, so the shape

they're in when they come out of the oven will be about the same as

when they went in.) Bake for about 10 minutes, until bottoms are golden

brown. Remove and let cool before serving.Makes 20 cookies.Each

without chocolate chips contains: 102 Calories (kcal); 3g Total Fat;

(27% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol;

63mg Sodium; 1g Fiber.Weight Watchers 2 Points.With chocolate