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Vegan Mayo: Your quick dip for everything
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Banana Bread Cookies
Ingredients you'll need
- 3 large ripe bananas or 5 mini ripe bananas
- 1/3 cup (70g) brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 220g flour (180g wheat flour and 40g coconut flour)
- 1/2 tsp cinnamon
- A pinch of salt
- As much chocolate as you want
- 3-4 tbsp plant milk (if needed)
Let's get cookin'
- Mash the ripe bananas
- Add brown sugar, baking powder, baking soda, flour, cinnamon, salt, and chocolate. Mix until it forms a slightly sticky dough. Add 3-4 tablespoons of plant milk if the dough needs moisture
- Slightly wet your hands and shape the dough into cookies
- Bake at 175°C/350°F for 15-17 minutes
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These banana bread cookies are the perfect fusion of two favorite desserts. Ripe bananas provide natural sweetness and irresistible flavor, while their cookie texture makes them the ideal snack. Brown sugar, cinnamon, and chocolate chips create soft, moist cookies reminiscent of warm banana bread in just 25 minutes. Perfect for using up overripe bananas and ideal for kids who love fruit in baked goods. The combination of wheat and coconut flour adds a unique texture, while the short baking time keeps the cookies moist and tender.
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