Dairy Free/ Egg free/ Vegan/ Vegan/Vegetarian

Vegan Banana Cookies

I love the taste of bananas. And like most people in the United States, I love cookies. Put them together in a slightly crisp on the outside, soft and chewy on the inside cookie and I get an amazing cookie! And here, it’s VEGAN!

The Inside Scoop

For this recipe, the bananas need to be pureed. I found that fork mashing the bananas left too many small chunks of banana- the liquid in these small chunks of banana made the cookies “wet” within a few hours. By pureeing the bananas, the bananas bake evenly and the cookies maintains their chewiness.

Avoid incorporating excess air into the cookie batter by gently folding the wet and dry ingredients together. Excess air makes for a more cake-like cookie.

A slow bake makes for a chewier cookie.

Be sure to leave 3″ of space between cookies, as cookies will rise considerably.

Bake until cookies are firm to the touch and lightly brown around the edge.

Print Recipe

Vegan Banana Cookies

(1 votes, average: 5.00 out of 5)
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By Connie Teunis – Serves: Makes 20 1 1/2 ounce cookies

Cooking Time: 18 minutes

A wonderful banana cookie that is slightly crisp on the outside, soft and chewy on the inside cookie and VEGAN!

Ingredients

144 g./ ¾ c. All-Vegetable Shortening

192 g./ 1 c. Granulated Vegan Sugar

285 g. Banana, Pureed (about 2 ½ medium large bananas); measure out 275 grams of pureed banana for cookies

1 t. Banana Extract (opt.)

240 g./ 2 c. All-Purpose Flour

1/4 t. Kelp

½ t. Baking Soda

¼ t. Baking Powder

½ t. Salt

1/8 – ¼ t. Nutmeg

1 t. Cinnamon

Instructions

1

Preheat the oven to 325 degrees.

2

Line 2 large baking sheets with parchment paper.

3

In a medium bowl, whisk together the flour, kelp, baking soda, baking powder, salt, nutmeg, and cinnamon; set aside.

4

Put 285 grams of bananas in a small food processor and puree. Measure out 275 grams of pureed banana and set aside.

5

In a medium bowl, by hand, cream the shortening and vegan sugar together until smooth. Add the pureed banana and banana extract, if using; mix by hand until completely incorporated.

6

Sprinkle 1/3 of the dry ingredients into the wet ingredients; by hand, fold in flour mix to combine; repeat 2 more times until all of the flour mix has been incorporated, scraping sides and bottom frequently.

7

For each cookie, measure out 1 ½ ounce of batter (approximately 1 large rounded tablespoon) for each cookie. Place cookies onto the prepared cookie sheets, spacing cookies 3” apart.

8

Bake cookies 18 minutes until firm to the touch and edges are beginning to brown. Adjust baking time for larger or smaller cookies, as needed.

9

Let the cookie sheets cool on cooling racks for one minute, then transfer the cookies from the baking sheets to the cooling racks to cool completely.

10

Enjoy!