Peanut Butter Banana Cookies

Vegan cookies once again! This recipe was made somewhat by accident. A lot of peanut butter was given to me one day and I wanted to use it up. I searched for a peanut butter cookie recipe and stumbled across something I could create. I did not expect them to be that good but they ended up turning out to be fantastic!!

Try to use a ripe to very ripe banana (yellow or yellow with brown flecks) so the cookies will taste sweeter. If you make a batch of this cookie dough and keep in the fridge, the banana will keep gaining ripeness and turn the dough sweeter. So a win-win! Overall, they are great vegan cookies that don’t use any oil.

Yields about 10-14 (depending on cookie size)

Peanut Butter Banana Cookies

1 cup peanut butter (or nut butter)
1 ripe banana, mashed
1/2 cup sugar
1/2 cup flour
1/2 cup whole wheat flour
1 TB vanilla (or water)
1/2 cup dark chocolate chips

Preheat oven to 350 degrees. Mix the peanut butter, banana, and sugar. Add in the flours, then vanilla. It may be tough to mix together but keep working at it. Bake cookies for 15 minutes, if you like really soft cookies bake 10 minutes.

*Notes: If the cookies need more moisture or want more banana flavor, you could use 2 mashed bananas. Also, if you do not like whole wheat flour, use all regular flour.

Peanut Butter Banana Cookies


Vegan Chocolate Chip Cookies

These chocolate chip cookies are my go-to recipe for quick cookies, especially since I don’t buy eggs very often. They are chewy, rich, and the dough can make a great snack!

Vegan Chocolate Chip Cookies

Yields 36 cookies (small size)

2 sticks vegan butter
1 1/4 cup brown sugar (or white sugar)
1 tsp vanilla extract
2 TB cold water
1 cup whole wheat flour
1 cup all purpose flour (other types of flour are good too)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1-2 cups chocolate chips

375 degrees
Bake for 8-10 minutes
Cream the vegan butter, sugar, and vanilla. Beat in the 2 TB water. Mix in the flours, baking powder, baking soda, and salt. Last, add the chocolate chips.

This makes a lot of dough so you can keep some in the freezer, which makes for a great snack along with the ability to bake cookies quick!

*Note: Other flour options instead of the all purpose flour I like using are oat flour or spelt flour.

Adapted from The Complete Vegan Kitchen cookbook

Lemon Cream

This is lemon curd cream.  Using whipped topping instead of homemade whipped cream keeps the fat and calories down while still adding the “creamy” factor.  Very tart, tangy, and light.  Perfect way to end summer, with a kick!

Lemon Cream - The Kitchen Bistro

To a small pot mix:
3 eggs
2/3 cup sugar
2 lemons zested
1/2 cup lemon juice (3 lemons)

2 TB margarine or vegan butter
1 1/2 cups Cool Whip whipped topping

On medium-high heat, cook, stirring constantly (you don’t want this to burn on the bottom)
But not to fret, it only takes 7-8 minutes to thicken or nape (coat back of spoon)

Remove from the heat and add vegan butter
Either you can stir in by hand or puree in a blender to make sure everything is smooth

Cover and put in the fridge till cool
Either right away or when your ready to use the lemon cream, fold in the whipped topping

*Chilled homemade whipped cream can also be used

Use this for any dessert, cake, pie, or just to eat with berries!!


This is my foolproof recipe that I’ve been making for years! A 5-ingredient recipe.  Healthy and light.

Cheesecake - The Kitchen Bistro

2 packages Neufchâtel cream cheese (lower fat)
3/4 cup sugar
2 eggs
2 tsp vanilla
1 cup plain yogurt

1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 TB margarine, melted

Grind or smash graham crackers, add the sugar, and the melted margarine
The margarine might have to be adjusted depending on if the crumbs are sticking together
Press this mixture into a pie plate, springform, or pan

Oven to 350 degrees
45-50 min
Beat the cream cheese and sugar, add in eggs and vanilla
Lastly add the yogurt

Make sure cream cheese is soft enough (or soften in microwave) so you come out with a smooth batter and not lumpy

Pour into the crust and place in oven, preferably with a pan underneath in case of spillage

Cheesecake - The Kitchen Bistro

Whole Wheat Chocolate Chip Cookies

My good ol’ standby recipe:
Vegan or non-vegan
These are great because you can’t tell one bit that they are whole wheat, they taste fantastic.  The best part is they don’t look whole wheat so no one has to know!
Chocolate Chip Cookies

1/2 cup butter or vegan butter (1 stick)
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg or flax egg (1 TB ground flax seeds + 3 TB water)
1 tsp vanilla
1 cup whole wheat flour
1 1/4 cup oats (ground or whole)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips (70%)

Bake at 375 degrees for about 8 min
Depending on your oven
You can crank out about 14 cookies, varies with size

Egg replacement to create a vegan recipe:
1 TB ground flax + 3 TB water = 1 egg

For vegan- mix flax and water until slightly thickened and all the flax is soaked up

Cream the butter and sugars together, add the egg (or flax seed mixture), and vanilla
Sift the flour and oats (if are powdered), baking powder, baking soda, and salt
Add the chocolate chips, I just add however much I’m feeling!

For the oats, you can either add them whole (the instant oats are best), grind them all into a powder for flour, use oat flour that’s packaged, or go half and half (grind half the oats and leave half whole)

Sprinkle or grind sea salt atop each cookie before baking
Use a fancy dark chocolate bar roughly chopped
Add a touch of caramel to dough or a dark chocolate caramel bar

Chocolate Chip Cookies

Lemon Curd

Great for summertime!

Use a double boiler

1 3/4 cup sugar
5 lemons, juiced & zested
4 eggs

Stir until mixed for a couple of minutes then periodically for about 1/2 hour
Until thickened, it will take awhile  😦

At the end add 3/4 to 1 cup butter
Keep in the fridge, it will thicken a little after being in the icebox for awhile

Lemon Curd - The Kitchen Bistro