So excited to be sharing this with you guys!! This delicious baked treat is the best of both worlds: crisp cookie exterior and soft banana bread centre 🤤 SOOO GOOD!
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**Please note that the use of white sugar is important for the “crisp” component, so if you use only brown sugar, your cookie will still be delicious but just not as crispy on the outside.
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Here is the recipe:
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BEST BANANA BREAD COOKIES (vegan, one-bowl)
May 26, 2020
Category
Baking
Cooking method
Dessert
Meal type
Recipe type
Snack
Sweet
Persons
12
Serving Size
1 cookie
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Notes
**Storage tips: in an airtight container at room temp for 3 days or in the fridge for 2 weeks. Please note that they
Ingredients
- Dry:
- 1 1/2 cups self-raising flour
- 1/2 cup walnuts, chopped
- 1/2 teaspoon cinnamon
- *Optional: choc chunks
Instructions
- 1. In a large bowl, add the brown sugar & white sugar
- 2. Blend the bananas, coconut oil and vanilla extract until a smooth purée forms. Pour this into the sugar mixture and stir until until the sugars have dissolved
- 3. Add the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix
- 4. Stir the walnuts through the cookie dough.
- 5. Put the dough in the fridge for 30 minutes to firm up! (Do not skip this step)
- 6. In the meantime, preheat the oven to 180 degrees Celsius, fanforced. Line two baking trays with non-stick paper
- 7. After the dough has chilled for 30 minutes, scoop spoonfuls into tall round dome cookie shapes. Spread on the baking tray, leaving at least 2cm between each cookie.
- 8. Bake in the oven for 12-14 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool.