Vegan Banana Nut Bread Cookies! Attention Banana Bread lovers, we’ve got your favorite treat in delicious, fun cookie form that is sure to make you swoon.
Simple, sweet, and comforting, these soft, oil-free Vegan Banana Nut Bread Cookies are the best way to transform overripe bananas into irresistible cookies. Toasty walnuts (or pecans) shine like little gems of rich, buttery goodness. These flavorful and tender cookies are both healthy and delicious!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Vegan Banana Nut Bread Cookies! What can I say, but YUMMMM! We are banana bread fiends in our home! Banana bread doesn’t last long! What can be better than transforming the idea of banana nut bread into cookies?
Walnuts or Pecans
Which do you prefer? Dad loves pecans, while Mom and I prefer walnuts. You can decide! We tried them both! Dad gobbled these tasty cookies down like a maniac! Dad has a sweet tooth for sure.
These cookies are just slightly sweet. Mom and I preferred them with just a hint of sweetness. We felt that the sweetness from the bananas with just a little bit of maple sugar (or coconut sugar) and some maple syrup really hit the nail on the head for this recipe.
Dad wanted just a tiny bit more sweetness. You can easily add another tablespoon or two of maple sugar if you feel like you need it.
The best part is you can taste the batter before you finalize the recipe to see how sweet the cookies will be and then decide if you need to add more sweetness.
Tips for Success:
- Bananas: We used 2 medium-sized bananas to arrive at one cup of mashed bananas. Really mash the bananas up well until the bananas resemble a pudding like texture.
- Cookie Batter: The cookie batter for this recipe is slightly loose. It will remind you of a thick cake batter which is not your typical cookie batter. You will be able to easily pick it up and mold it to a cookie, but it can be sticky. You will want to wash your hands about every 5 to 6 cookies so you can continue molding the cookies in your hands. Note: If the batter seems excessively wet, stir in a tablespoon or two of almond flour.
- Cookie Sweetness: This cookie is lightly sweet. We had family members who preferred more sweetness. If you wish to increase the sweetness of the cookie, we suggest adding another Tablespoon of maple sugar (or coconut sugar).
- Almond Flour: Slightly pack the almond flour into the cup measurement. Do not pack it in.
- Almond Flour Substitutions: We have not tested any almond flour substitutions.
- Brown Rice Flour Substitutions: We have not tested any brown rice flour substitutions.
- Cashew Butter: The cashew butter can be substituted with almond butter with the understanding that the flavor will change slightly.
- Maple Sugar: Maple sugar is dehydrated maple syrup. It works really well in this recipe. The maple sugar can be substituted with coconut sugar.
- Maple Sugar and Maple Syrup: This recipe has both maple sugar and maple syrup. The combination works well for this recipe.
- Walnuts: This recipe has 1 ¼ cup chopped walnuts. 1 cup goes into the cookie batter. The remaining ¼ cup should be chopped finer and placed on top of the cookies.
- Walnut Substitutions: You can leave the walnuts out of the recipe. You can also substitute with pecans if you wish.
Leftovers and Freezing:
Leftover cookies will generally keep for 3 to 4 days. Store in a covered container.
These cookies freeze well. Wrap several cookies in plastic wrap, then place in a freezer bag.
Pantry Products Used:
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
Kitchen Products Used:
- Food Processor (to chop the oats)
We certainly hope you give these cookies a try.Print
Simple, sweet, and comforting, these soft, oil-free Vegan Banana Nut Bread Cookies are the best way to transform overripe bananas into irresistible cookies.
- ½ cup rolled oats, processed
- 1 cup almond flour, lightly packed *
- ¼ cup brown rice flour
- 2 Tablespoons flax meal
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons maple sugar (or coconut sugar) *
- ¼ teaspoon sea salt *
- 1 cup mashed ripe bananas *
- 2 Tablespoons cashew butter *
- 1 teaspoon vanilla
- 1 Tablespoon pure maple syrup
- 1 ¼ cups chopped walnuts, divided *
- Preheat the oven to 350 F. Place the oven rack in the upper-center
- Line a baking sheet with silicone baking pads or parchment paper. Set aside.
- Place the rolled oats into the food processor, and pulse for 15 seconds to finely chop, then place into a large bowl.
- Then add all the remaining Dry Ingredients into the large bowl with the finely chopped oats, whisk until well combined.
- Then add the Wet Ingredients to the dry ingredients, stir until everything is mixed well. Then stir in the one cup chopped walnuts; mix well to evenly distribute.
- Scoop up the cookie dough with a small cookie scoop (twice) – approximately golf ball size; gently roll into a ball and set onto the cookie sheet. Continue until all the dough has been scooped and placed on the cookie sheet. You may need to wash your hands in between every 5 to 6 cookies.The cookie dough is somewhat loose but manageable.
- Then gently flatten each cookie to about 2 ½ inches in diameter and sprinkle the tops with finely chopped nuts.Gently press the nuts to the cookie dough.
- Place in a preheated oven and bake at 350 F for 16 minutes.
- Remove from the oven, allow to cool for 5 minutes on the cookie sheet to set up, then transfer to a cooling rack.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 18 cookies
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