Vegan Banana Cookies so Good You Can't Eat Just One!
Servings: 24
Calories: 134kcal
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.
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Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Extra
- 3/4 cup chopped pecans
- Optional: Salted Caramel Frosting with Medjool Dates (or other frosting)
Instructions
- 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.
Notes
These cookies are great by themselves but taken to a whole new level with my Crazy Good Salted Caramel Frosting with Medjool Dates.
Nutrition
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