Banana Bread Walnut Cookies
Soft and chewy banana bread cookies. The perfect vegan breakfast idea (or dessert) when you want breakfast on the go!
Who doesn’t love banana bread? It made the biggest comeback during COVID. I think we can all admit to have making at least one batch of banana bread during lockdown. I know I did. But then I got to thinking, what if we made banana bread cookies? While it sounded a bit crazy I definitely didn’t mind testing out the recipe.. so I did! I loved it. These vegan banana bread cookies may not be at the top of healthy vegan breakfast ideas list BUT it certainly will make for a great brunch dessert.
But before we Partii let’s answer a few commonly asked questions first.
Is a Vegan Cookie Healthier?
No, vegan cookies are not inherently healthier. Vegan cookies may still be made from processed vegan butter, sugars, oils, etc. That said, it’s important to keep in mind your own diet goals when establishing whether something is “healthy” or not. Establish your standards for health and read every recipe accordingly.
Are Cookies Considered Vegan?
Not all cookies are considered vegan. For cookies to be considered vegan they must not contain: meat, dairy or eggs.
What Do Vegan Cookies Contain?
There are so many flavors that can be created to make a vegan cookie! Your imagination is the limit. In place of eggs many vegan cookies contain flax egg, applesauce, pumpkin
Here are the ingredients you’ll need for this recipe:
- Coconut oil, solid but scoop-able
- Coconut sugar, packed
- Vanilla extract
- Coconut milk (the thicker Thai variety will work best)
- Mashed banana
- All-purpose flour (be sure not to pack your flour)
- Baking soda
- Teaspoon salt
- Barnana, divided
- Flaky sea salt, optional
Prepare the Cookie Dough
First make sure to preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
Next, in a large bowl whisk together the coconut oil, coconut sugar, and vanilla, beating until well combined. This batter will be crumbly and dry. Then add in the coconut milk and mashed banana and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the Barnana.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining barnana pieces on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack. Best served warm. Enjoy!