Banana Cookies, So Good You Can’t Eat Just One! These banana Cookies with pecans are like a little slice of banana bread turned cookie. They are moist, flavorful, egg free and dairy free. The cookies are flavored with mashed bananas, coconut butter, tahini, and pecans. Top with my Crazy Good Salted Caramel Frosting and watch out! You won’t be able to eat just one.
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These banana cookies are amazing little treats, especially when topped with my Salted Caramel Icing. They are moist, delicious, and vegan, but make no mistake…they are not the most healthy cookie you’ll find on this blog. Nope! Just because it’s vegan, that doesn’t mean it’s healthy. But in some cases that’s okay. Top with my Salted Caramel Frosting for a banana cookie you can’t resist.
Can you remember the last time you were excited to see a loved one? In excited anticipation for their arrival, you prepared their favorite dishes, put new linens on the bed, and stocked the fridge with all the food!
When my son first went away to college I missed him terribly. I missed his laugh, his witty conversation, and his hamper full of dirty laundry. Yep, I was that mom – come home for a visit and I’ll even do your laundry. Just come home.
It was great that as a family we were eating plant-based and healthy. But in my zest for providing my loved ones a nutritious healthy diet, I forgot one important element- the need for a treat. A decadent, over-the-top lethally tasty treat.
Never forget that we all need to have a special tasty tidbit once in a while. And we should! Kids especially. Read more about when my son came home from college to visit for the first time and the inspiration for this Banana Nut Cookies recipe.
Looking for another tasty cookie? Try my Vegan Pumpkin Cookies with Chocolate Chips- Just Like Grandma’s (and they are!)
Tips and Suggestions for Making your Banana Cookes as Moist and Delicious as Mine
Read through this section for some pro tips to make your cookies fabulous. Vegan baking can be a little challenging because we don’t use eggs or dairy. We need to make some important adjustments and substitutions.
- Your bananas should be a little overripe for the best flavor. Look for some with a few dark spots on the peel.
- I used coconut butter in place of butter, including vegan butter. The vegan butter somewhat works but leaves the cookies a little flat and oily.
- Coconut butter is not the same as coconut oil. If you are unable to source it at your grocery store, I like (affiliate link) this brand from Amazon.
- Because we don’t use butter in this recipe, use (affiliate link) tahini paste for a rich depth of flavor. Tahini paste will become a staple of your vegan pantry. You’ll use anytime you need to add in a rich flavor like in my Oil-Free Hummus.
- Bob’s Red Meal Egg Replacer (affiliate link) is an important ingredient you should also have on hand in your vegan pantry. I use it in some of my vegan baked goods including:
- Don’t overwork your dough or it will be tough. Blend together your ingredients by hand until the dry and moist ingredients are incorporated.
- Vegan baking can be a little dry and dense because we don’t use eggs or butter. Substituting a little cornstarch for a portion of the flour will help. Try this pro tip if you are having trouble in your vegan baking.
- The dough will be sticky. Don’t be tempted to add more flour.
- Drop your cookies onto parchment paper or (affiliate link) silicone mat. I also spritz the mat with a little with coconut oil or they will stick.
- The baked banana cookies will easily fall apart when hot. Allow to cool on the pan for about five minutes until carefully transferring to a cooling rack.
The Finishing Touch: The Frosting!
When I need something speedy quick, I pull out a can of vegan-compliant frosting from my cupboard. When I have more time to do it right, I make my Crazy Good Salted Caramel Frosting with Sea Salt. Holy cow, it adds just the right complementary topping to make these cookies fabulous!
Items I used making the Banana Cookies recipe and where to find them online (Affiliate LInks):
Vegan Banana Cookies so Good You Can't Eat Just One!
- 1/2 cup organic brown sugar
- 1/2 cup organic white sugar
- 1 ¾ cups all-purpose flour
- 1/4 cup corn starch
- 1½ Tablespoon Bob's Red Mill Egg Replacer
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 1 ½ cup bananas, mashed 3 medium
- 1/2 cup plant milk I used cashew milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 Tablespoon tahini
- ½ cup coconut butter
- 3/4 cup chopped pecans
- Optional: Salted Caramel Frosting with Medjool Dates (or other frosting)
- Preheat oven to 350°
- In a large mixing bowl, combine together dry ingredients and set aside.
- In another mixing bowl, mix with a hand-mixer the mashed banana along with the other wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix well by hand. Do not over mix the batter or it will become tough.
- Fold in the chopped pecans.
- Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.