• Cherry-Chocolate-Mint Smoothie
• Lower-Fat Peanut Butter Banana Cookies
• Maple Pecan Sweet Potatoes

1/2 cup natural peanut butter, chunky or smooth
1/4 cup brown sugar
1/2 cup sugar
3/4 cup mashed banana
1 cup unbleached flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 pinch salt
1/4 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.

Jen's Comments: I found this recipe shortly after Christmas and have already made two batches. The recipe is easy to follow and the cookies bake up really quickly. Each time I made them, I mixed up half with chocolate chips and half without - I really like them both ways! They freeze well too!! Looking for more information or more recipes? This recipe is one of many from FatFree Vegan Kitchen.