Peanut Butter Chocolate Chip Cookies (vegan)

cooking.nytimes.com

Diana

1 cup/230 grams creamy peanut butter

¾ (packed) cup/150 grams organic light brown sugar

½ cup/125 grams mashed ripe banana (from 1 large banana)

½ teaspoon fine salt

1 teaspoon baking soda

½ cup/64 grams all-purpose flour

1 cup/170 grams vegan chocolate chips

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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