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.
Vegan Banana Walnut Bread Cookies
makes a dozen cookies
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)
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.
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.
Vegan Banana Bread Cookies
- 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
- 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.
Per Serving: Calories: 98, Fat: 8g, Carbohydrates: 5g, Fiber: 1g, Protein: 2g
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!