Did you know that bananas make an excellent egg replacer! This was my first experience in using bananas as a substitute for eggs. I usually use an egg replacer powder. They aren't quite as powerful as egg replacer powder or flaxseed, but they worked great in this cookie recipe. Try using bananas instead of eggs in your next favorite baking recipe!
- ¼ cup vegan buttermilk, (soy milk with 1 tablespoon of apple cider vinegar)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup margarine, softened
- ½ cup peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 2 bags vegan chocolate chips
- 1 cup walnuts, chopped
- Heat your oven to 375°.
- Combine soy milk with 1 tablespoon of apple cider vinegar and set aside. Next, combine dry ingredients (flour, baking soda and salt) in small bowl. Beat margarine, peanut butter sugars, and vanilla in large mixer bowl until creamy. Add bananas and beat well. Gradually beat in flour mixture and then soy buttermilk mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 11 to 15 minutes (depending on your oven) or until golden brown. Cool on baking sheets for 2 minutes. Place in an airtight container to keep fresh or bring them to work to share with your co-workers like I did!
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