When folks hear about vegan desserts, there’s often a stigma. They envision tasteless, cardboard-like blandness. But I’m here to share a banana-based recipe for vegan cookies that’ll convince even the most die-hard anti-vegan that they’re wrong.
This is a recipe for vegan cookies that’s kid-tested, too! I used to whip up this one when I spent time as a nanny here in Charlotte. I also demo’d it for the 2/3 grade class at Community Charter School of the Arts, also in Charlotte.
So here goes…
Start by mashing up two or three of your older bananas with a fork, or with a hand mixer if you don’t want any chunks. You’ll want older bananas, as their age this increases the sugar (but it’s natural sugar and for a cookie, so yes, we want that) and also allows for a more workable texture. If they’re too green, you won’t get the same effect flavor-wise or texturally.
Next, melt down a little bit of coconut oil with 4-5 tablespoons of a nut butter. (I tend to prefer almond, but honestly sometimes peanut butter will do when your girl is broke).
Add a quarter cup of unsweetened vanilla almond milk to the mashed bananas, along with a cup of dairy-free dark chocolate chips. Then mix in a tablespoon or so of really dark onyx alkalized cocoa powder. (If you’re in Charlotte, you can find that at Savory Spice Shop in SouthEnd.)
Next, add in a little organic cinnamon – this adds an antioxidant and boosts the flavor in these bad boys. A little pink Himalayan sea salt adds a nice touch, for even more for a “salted chocolate” taste.
From this point, you’ll have a really nice banana chocolate batter to add some fun mix-ins to! I start by adding a couple of cups of gluten-free rolled oats. (These cookies are flour free, and those who don’t eat gluten can eat ‘em on up!)
After adding oats, I usually add a few more dark chocolate chips that haven’t been melted down, giving it almost a chocolate chip no bake cookie vibe. Almonds are another great addition!
Before letting these vegan cookies come together, add in whatever you want for extra flavor or protein. Sometimes for me, this is maple syrup or some beautifully aged vanilla extract from my girl Jenny at Middleman Extracts.
Sometimes I roll them into balls and refrigerate them, but this time I cut them into bars. I’ve been using them as my post-workout snack for the last week since the bananas are full of potassium and antioxidants, and they help keep your blood sugar balanced.
The great thing about these is that you know exactly what you’re putting into your body. You aren’t messing around with refined products and corn syrups and weird dyes that you shouldn’t be consuming.
Think about what you eat. Enjoy what you eat all the more, knowingly deciding what you’re putting into and getting out of it. Take control. Eat a cookie.
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