These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!
I. Cannot. Stop. Eating. These. Cookies. #pleasehelp
Do you have a labor day dish to bring to that party? Maybe you thought of bringing the norm, but do we really need another grill-able item, salad, or bag of chips? Nah. Switch it up with some cookies! If you got ripe bananas, you’re all set.
I had a little extra helping-labor myself while photographing this recipe. Oliver loves to carry around his camera taking photos. It was a little difficult to get some of him because he kept rushing over to where I was to copy me. Baking with little ones is the absolute best.
Maple Banana Cookies
By Katie Henry - Produce On Parade
These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!
Ingredients
- 1 cup mashed well-ripened bananas (about 2 medium bananas)
- 1 teaspoon of baking soda
- 1 tsp psyllium husk powder (or 1 tbsp ground flaxseed)
- ¼ cup water (or 3 tbsp water if using flaxseed)
- ½ cup vegan butter, softened
- ½ cup vegan granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon ground cinnamon
- scant ¼ tsp freshly ground nutmeg
- ⅛ tsp ground cloves
- pinch of salt
- heaping ¼ cup vegan chocolate chips or nuts of your choice (optional)
- Preheat oven to 350° F and line a cookie sheet with parchment paper.
- To a small bowl add the mashed banana and stir in the baking soda; set aside.
- In a small bowl whisk the psyllium powder and water together and set aside.
- In a medium bowl cream the butter, sugars, and extracts. Whisk in the psyllium mixture until light and fluffy. Stir in the banana mixture and set aside.
- In a large bowl whisk together the flours, spices, and salt. Slowly stir in the wet mixture until just combined, stir in any chocolate chips or nuts if using.
- Using a cookie scoop, drop dough onto cookie sheet 2” apart (they don’t spread much). Bake for about 12 minutes until the bottom edges just begin to turn golden brown. They will seem underdone but don’t fret! Remove from the sheet immediately and transfer to cooling rack. Repeat with remaining dough. Store in an airtight container once cooled.
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Yield: About 30 cookies
I found this article from The New York Times that came out a couple days ago. It’s definitely worth a read. Veganism for the win!
“The vegans are right. The vegans were always right. The least you can do is shower them with respect and our gratitude, because they deserve it.”
