Coconut Kissed Peanut Butter Banana Cookies

Peanut butter. Bananas. Two classic flavors that really go well together. 

But those PLUS coconut?

Get ready to taste something so good, you just might eat the entire batch yourself. 

The coconut flavor in the recipe comes from Earth Balance Coconut Spread (making this the second recipe made with that I've been meaning to share!). It gives just a very subtle coconut flavor. Not overpowering, and not something that stands out significantly in the cookie. It's just enough. 

The past few days, I've been craving peanut butter cookies like CRAZYYYY. But there are a few problems with this craving:

1. I'm out of peanut butter. boo. 

2. I've only made one batch of gluten free cookies so far, this not being one of them. (Lemon shortbread cookies!)

3. I don't need to spend money on baking supplies to make more cookies or buy some GF ones already made. 

So. Sad face. :( 

Someone want to send me some as a present in the mail? :)

In other news, I got my list of residents for my hall (I'm an RA this year at school, remember?)! There are so many. I planned on having like, 30, but I have 41! Geez. But I'm excited! That means I have to buy more supplies for decorating... 

I more back to school in about 2 weeks for training, so it's a short summer this year. That means I need to get packing and buying all the stuff I need to go back to school! Lots of money being spent.. which means I need to stop wasting my money on food and clothing like I have been doing. Oops! 

Okay...recipe time!

Coconut Kissed Peanut Butter Banana Cookies

Based on Isa Chandra Moskovitz's Peanut Butter Crisscross Cookies

Makes about 2 dozen cookies

1/2 c. Earth Balance Coconut Spread

1/2 c. smooth peanut butter (use the no-stir kind if possible. I used Trader Joe's PB with flaxseeds!)

1/3 c. mashed banana (about 1 medium banana)

3/4 c. evaporated cane juice

1 t. vanilla

1 1/2 T. molasses

2/3 c. unbleached all purpose flour

1 1/3 c. whole wheat flour

2 T. cornstarch

1/2 t. baking powder

1/2 t. sea salt

1. Preheat oven to 350 degrees. Spray a cookie sheet with baking spray or line with foil or parchment paper.

2. In a large bowl, mix coconut spread, peanut butter, and sugar until smooth. This will take about 2 minutes in a high speed mixer.

3. Add mashed banana, vanilla, and molasses and mix until combined.

4. In a small bowl, mix flours, cornstarch, salt,  and baking powder. Add to wet ingredients and mix until just combined.

5. Scoop 1 T. size balls on to cookie sheet. Using a fork, press down on top of the cookies in opposite directions to form a crisscross shape. Sprinkle with more evaporated cane juice and bake for approximately 12-15 minutes, until the bottoms are a dark golden brown.

Much love,