Peanut Butter Maple Cookies

These vegan kidney-friendly cookies are a tasty spin on the classic Peanut Butter Cookie. Perfect for when you get a hankering for something sweet!

Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN.

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Course: Dessert, Snack

Cuisine: American

Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: cookies

Calories: 112kcal

Author: Clarissa Paimanta, RD

Ingredients

½ cup unsalted peanut butter
2 tablespoons mashed banana about ¼ to ⅓ banana
2 tablespoons maple syrup
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ cup all purpose flour do not pack*
½ teaspoon baking soda
A pinch of salt only if your peanut butter is unsalted

Instructions

Preheat the oven to 350℉ and line a baking sheet with parchment paper.
In a mixing bowl, add peanut butter, mashed banana, maple syrup, and sugar, and vanilla extract. Mix until well combined with a wooden spoon - this mixture will be thick.
In a separate bowl, mix together flour, baking soda, and a pinch of salt. Transfer dry mixture into the bowl with the wet ingredients. Mix with a spoon until just combined and no flour streaks remain. Do not overmix.
Shape cookies into approximately 1-tbsp balls and line them on a baking sheet lined with parchment paper. Use the back of a fork to flatten and create a crisscross pattern.
Place in the oven and bake for 12-15 minutes until the cookies have risen and the surface looks dry. Remove cookies from the oven and let cool completely (about 10-15 minutes). They will firm up as they cool.
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 10 days.

Notes

*Flour: make sure not to pack your flour when measuring otherwise the recipe will come out very dry. To measure properly, use a spoon to lightly scoop flour into your measuring cup, then level it off with a knife. Do not scoop flour directly into the measuring cup or shake the measuring cup to level off the flour.

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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