Monday, August 23, 2010

Disappointment Cookies

I found myself heading to an event which would be attended by a good number of vegans.  Since my body hates soy being vegan hasn't really been an option for me so I've never delved into vegan baking before.  I searched around online and found something that looked pretty good.  Sugar free vegan peanut butter banana oatmeal cookies (or some combination of those words.)  I only got to taste test half a cookie because they're made with soy milk.  Let's just say I was underwhelmed, and so were most of the people that ate them.  This time I'll include the recipe so you can see what I was dealing with.

1/3 cup peanut butter (it's supposed to be sugar free, I went with Jif)
2 ripe bananas
1 teaspoon vanilla
2 tablespoons unsweetened soy milk (I wonder if coconut, rice or almond milk would work?)
2 tablespoons maple syrup (not pancake syrup)
2 1/2 cups quick cooking or rolled oatmeal
dash of cinnamon (optional)
1/4 cup flour

In a large bowl, mash bananas with a fork until smooth.  Add peanut butter, soy milk, vanilla and maple syrup & mix well.  Add remaining ingredients and stir until well combined.

Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13 - 16 minutes at 350, or until done.

OK!  I'm thinking regular peanut butter was a good call.  Sweetened milk might have been as well.  A little brown sugar might also have helped.  I'm really glad I added the optional cinnamon because without it they would have been completely bland.  They may have needed a little more wet ingredients, a tad more milk perhaps?  or maybe some apple sauce?  what about a little extra peanut butter or banana?  I'm not sure yet.  These cookies have me a little annoyed so I've decided to show them who's boss by trying variations until they come out yummy!  I'll keep you posted.

At least they looked alright.


  1. Yeah, that needs more sugar, for sure.
    It looks similar to a recipe I made when I baked more often and was more vegan. 2T maple syrup is as sweet as less than 1/4 cup granulated, so it could be doubled and still not be overly sweet (this from someone who cuts down the sugar in cookie recipes).

    Almond milk would be a good substitution, I think. And maybe a pinch of salt? When I make cookies like this, I usually toss in some allspice and nutmeg, too, to make things interesting.

  2. i found it odd that salt was missing actually.

    thanks for the ideas!

  3. I hate it when something sounds good and just isn't! Sounds like your ideas for changes would have helped a lot.