You know what’s better than freshly baked banana bread?
Freshly baked banana bread cookies.
(Vegan and properly combined, to boot!)
These delectable treats are crispy on the outside, tender on the inside, with a nice crunch from the walnuts. They pack a huge banana flavor, without being overly sweet–> in fact, there is no additional sugar to worry about, making these a perfect “snack” cookie.
At least, that’s what I keep telling myself as I go back for another helping.
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Vegan Banana Walnut Bread Cookies
makes a dozen cookies
Ingredients:
1/2 cup creamy almond butter
1 very ripe banana, mashed (about 1/2 cup)
3 tablespoons ground flax seed
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup raw walnut pieces
pinch sea salt
*liquid stevia, if desired (I added 10 drops, for a sweeter banana bread flavor)
Directions:
Preheat your oven to 350F. In a medium bowl, mix together all the ingredients until well combined.
Allow the mixture to sit for about 10 minutes– letting the flax “gel” into the batter.
Using a tablespoon, or cookie scoop, drop the cookie dough onto a baking sheet lined with a Silpat, or parchment paper.
Bake for 10 minutes at 350F, turning the pan halfway through the baking time for even browning.
Let the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
These cookies didn’t last long in my house, so I recommend making a double-batch if you have to share.
Sharing is so overrated.
Enjoy!
- ½ cup creamy almond butter
- 1 very ripe banana, mashed (about ½ cup)
- 3 tablespoons ground flax seed
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ cup raw walnut pieces
- pinch sea salt
- (optional) liquid stevia, if desired. I added 10 drops, for a sweeter banana bread flavor
- Preheat your oven to 350F. In a medium bowl, mix together all the ingredients until well combined.
- Allow the mixture to sit for about 10 minutes– letting the flax “gel” into the batter.
- Using a tablespoon, or cookie scoop, drop the cookie dough onto a baking sheet lined with a Silpat, or parchment paper.
- Bake for 10 minutes at 350F, turning the pan halfway through the baking time for even browning.
- Let the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hope these cookies are a hit with you and your family as well!
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A Note on “Vegan-izing” Cookies: For those of you who have asked for more vegan, or properly combined, grain-free cookies, I’ve had GREAT success using a flax egg to replace the regular egg called for in my recipes. Make sure you follow this method for making flax eggs, for best results. Happy baking!
Mmm if I had time this morning, I’d be making these for breakfast. PS. LOVE the new header!!
Looks delicious.Guilt free cookies=Happy Monday!!!
loving these grain free recipes!
Thanks for this recipe! I want to make them for my clients this week
I have someone who is highly allergic to almonds though, so I would need to substitute the almond butter.. do you think peanut butter would throw the whole flavor off? Or is there another nut butter you would suggest? Thanks again girl!
Peanut Butter Banana Bread sounds fantastic.
If you’re worried about the flavor, though, my grain-free Peanut Butter Chocolate Chip cookies would work great with a flax egg, too!
Okay great! What do you think about using cashew butter instead? Also, did you actually use the “flax egg” in this recipe, or just the straight grounded flax? Loving all these delicious cookies!
I’ve never tried cashew butter in one of these recipes, but I’m sure it will work. I didn’t use a “flax egg” in this recipe– just the ground flax, to help absorb some moisture from the banana.
These banana bread cookies are more of a muffin top/cookie, texture-wise, just to let you know. If you want more of a traditional cookie texture, I’d stick to the other grain-free cookie recipes. You really can’t go wrong.
These look a lot like muffin tops – Awesome! Pinning…
Yes, that’s exactly what they’re like! Just way easier than actually making the muffins.
Love banana bread..these sound YUMMY, especially with walnuts! Have a great week!
OH YUM!!!! Just finished off our walnuts, but a nice trip to the city for more seems like a small job for such yummy looking treats!!
T
Love love love banana bread. Making these tomorrow with some fresh almond milk.
these sounds perfect!!! love banana flavored treats
great recipe
Oh wow, I love thisssss!!!! Just my flavors. I have a bread that uses similar ingredients…why haven’t I thought of making it into cookies? Look kinda like muffin tops!
I love banana bread. I have made your cookies with coconut flour, would you combine coconut flour as nut based meal or as a starch? Cause coconut flour is little bit more starchy than almond flout or other nut flour.
Thanks:-)
From what I can tell, coconut flour is made from ground, dried coconut– which comes from a mature coconut. Dried, mature coconut combines as a nut/seed, so that’s what I would personally do. It may seem “starchier” simply because it’s drier than nut-based flours.
Wait a minute….so you are telling me that bananas and nuts/nut butter are properly combined? I love you! I have been having bad stomach pain and nausea lately after eating so I’m going to get back into combining…I’ve been slacking a bit! I am copying your chart onto my computer, it is so much easier than any other combining literature I have seen. Thank you!
PS: I read somewhere that starchy bananas could also combine with grains/starch but I don’t see that on your chart. Is this wishful thinking on my part? Thanks again!
Yes, ripe bananas do combine with nuts and seeds! Yay!
Bananas can be confusing, since they also combine with avocados– which are often thought of as a “starch”– but, as far as I know, bananas don’t combine with any other starches. Also, they shouldn’t be eaten if they’re not ripe (and therefore”starchier”), because un-ripe fruit is acidic in the body. I’d love for you to tell me I’m wrong, though, so let me know if you find something that says otherwise!
Oh these are right up my alley…they look amazing!
Thank you for all your great recipes! I discover your blog through the Rose Cleanse and I Love it ! Thank you!
I change to chocolate almond butter instead of the regular and chocolate chips instead of the walnuts and these are to die for !!!
I made this ones 3 times already !! My kids loved them
Gracias !!!
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I don’t really care for the taste of stevia… is there another sweetener you would recommend that would work in this recipe?
I love using honey, too– not sure what the measurement would be, so just taste as you go!
what can i use instead of flax seed? eggs? thank you!
YUM! I’m snacking on them right now! I very nice snack, I can eat them all & not feel guilty! I was going to eat the last banana & that is when it hit me, to make these cookies so I can really enjoy this last banana!! I forgot to add a sweetener…but you don’t need to, they are great without!
Hi Meg!
I do not have ground Flax seed. What can I use as a sub & how much of it? I am SOOO looking forward to making these <3
If you’re not vegan, you can use an egg instead of flax seeds. Otherwise, chia seeds can work as a substitute for flax.
I REALLY appreciate your reply Meg!
I am making them tonight!! Yeay!
I am SO excited to make these! I recently made paleo bars with almond butter and zucchini and I was absolutely obsessed. Fab recipe!
Sounds like you did everything right, so this recipe may just not be for you. Everyone has different tastes! It’s been a while since I’ve made these cookies, but in my experience, almost every nut-based cookie needs to be washed down with water… they can be pretty dense! (Which is why I consider all of the nut-based options to be occasional “treats,” rather than a daily indulgence.)
Hope you’ll find another recipe you like better!
Oh my yum!! Even the batter tastes good. Glad I made a double batch of these. Awesome and NOTHING to feel guilty about
Thanks so much for a great recipe.
When you use an egg instead of the flax seed, do you still need to let it sit for 10 minutes prior to putting on the cookie sheet?
No, I don’t think that would be necessary with a real egg!
Thanks! I made them and they turned out perfectly!! The entire family including my picky teenager loved them.