Vegan Banana Walnut Bread Cookies

You know what’s better than freshly baked banana bread?

banana walnut bread cookie with a bite taken out of itFreshly 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.

a half a cup of almond butter and a banana

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.

mixing walnuts into cookie batter

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.

banana walnut bread cookies baking in the oven

Let the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

banana walnut bread cookies on a cooling rack

These cookies didn’t last long in my house, so I recommend making a double-batch if you have to share.

two banana walnut bread cookies with a bite taken out of one

Sharing is so overrated.

Enjoy!

4.5 from 8 votes
Print
Vegan Banana Bread Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
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.
Course: Dessert
Servings: 12
Calories: 98 kcal
Author: Detoxinista.com
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
  • (optional) liquid stevia, if desired. I added 10 drops, for a sweeter banana bread flavor
Instructions
  1. Preheat your oven to 350F. In a medium bowl, mix together all the ingredients until well combined.
  2. Allow the mixture to sit for about 10 minutes-- letting the flax "gel" into the batter.
  3. Using a tablespoon, or cookie scoop, drop the cookie dough onto a baking sheet lined with a Silpat, or parchment paper.
  4. Bake for 10 minutes at 350F, turning the pan halfway through the baking time for even browning.
  5. 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!

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!

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Comments

Selena @ The Nutritious Kitchen

I can’t get over then nutritional profile on these! I found this recipe while on The Hummusapien’s blog and I am SO glad I did! Definitley making these asap to cure my late night dessert cravings 🙂

Gingervee

Hello!
I made this yesterday and it was SOOOO GOOD!
I didn’t have enough to double the batch but I’m in love with it. Question, can I share this on my website with credits of course.

Chat with you soon.

Have a wonderful day!

Best
Ginger-vee

    Megan

    I ask that folks don’t re-post my recipes on other sites, but you are welcome to share one of my photos on your website with a link back to the full recipe. I’m so glad you enjoyed them!

Raquel

Hi, I would like to make this cookies but, my little son can’t eat bananas, can I use pumpkin purée or any other fruit?
Thank you

Berenice

I made this cookies for breakfast and used extra crunchy peanut butter (no wulnuts and used Truvia brown sugar mix)and turned out really good. Thanks for the recepe

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