Vegan Banana Cookies so Good You Can't Eat Just One!
Moist, flavorful, dairy-free and egg-free, these banana cookies with pecans are delicious! Made with mashed banana, coconut butter, and tahini. Topped with my Crazy Good Caramel Frosting you won't be able to 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.
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 83mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1.6mg | Calcium: 15mg | Iron: 0.7mg