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You know what’s better than freshly baked banana bread?
Freshly baked banana bread cookies.
(Vegan and properly combined, to boot!)
These delectable treats are crispy on the outside, tender on the inside, with a nice crunch from the walnuts. They pack a huge banana flavor, without being overly sweet–> in fact, there is no additional sugar to worry about, making these a perfect “snack” cookie.
At least, that’s what I keep telling myself as I go back for another helping.
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Vegan Banana Walnut Bread Cookies
makes a dozen cookies
Ingredients:
1/2 cup creamy almond butter
1 very ripe banana, mashed (about 1/2 cup)
3 tablespoons ground flax seed
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup raw walnut pieces
pinch sea salt
*liquid stevia, if desired (I added 10 drops, for a sweeter banana bread flavor)
Directions:
Preheat your oven to 350F. In a medium bowl, mix together all the ingredients until well combined.
Allow the mixture to sit for about 10 minutes– letting the flax “gel” into the batter.
Using a tablespoon, or cookie scoop, drop the cookie dough onto a baking sheet lined with a Silpat, or parchment paper.
Bake for 10 minutes at 350F, turning the pan halfway through the baking time for even browning.
Let the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
These cookies didn’t last long in my house, so I recommend making a double-batch if you have to share.
Sharing is so overrated.
Enjoy!
Vegan Banana Bread Cookies
Ingredients
- 1/2 cup creamy almond butter
- 1 very ripe banana , mashed (about 1/2 cup)
- 3 tablespoons ground flax seed
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 cup raw walnut pieces
- pinch sea salt
- (optional) liquid stevia, if desired. I added 10 drops, for a sweeter banana bread flavor
Instructions
- Preheat your oven to 350F. In a medium bowl, mix together all the ingredients until well combined.
- Allow the mixture to sit for about 10 minutes-- letting the flax "gel" into the batter.
- Using a tablespoon, or cookie scoop, drop the cookie dough onto a baking sheet lined with a Silpat, or parchment paper.
- Bake for 10 minutes at 350F, turning the pan halfway through the baking time for even browning.
- Let the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Per Serving: Calories: 98, Fat: 8g, Carbohydrates: 5g, Fiber: 1g, Protein: 2g
Hope these cookies are a hit with you and your family as well!
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A Note on “Vegan-izing” Cookies: For those of you who have asked for more vegan, or properly combined, grain-free cookies, I’ve had GREAT success using a flax egg to replace the regular egg called for in my recipes. Make sure you follow this method for making flax eggs, for best results. Happy baking!
I know this recipe has been around for a minute (one of the first recipes I made of yours), and it’s still a home run. Today, I used tahini in place of the almond butter and added a touch of coconut sugar for a sweeter treat. This recipe is so flexible…and I love that it can also be eaten as raw cookie dough 😂
I forgot about this recipe. I made these for the kids for a healthy breakfast. I added a table spoon of maple syrup for the perfect amount of sweetness. Yummy!
Hi Megan,
So glad you still making posts with all this craziness going on! I love all your recipes, so thank you for sharing.
Is it possible to use honey, Monk Fruit granules or maple syrup to add some sweetness? We don’t particularly care for the taste of stevia. If so, what would the amount be? Thank you!
I would probably use 1 to 2 tablespoons of honey as a swap!
These tasted great! Mine look NOTHING like yours… mine were less then pretty muffin tops…not pretty to look at and didn’t round out. I also had to cook them nearly 20 minutes so they weren’t raw/liquid. I’m guessing my banana wasn’t ripe enough either way, so yum!!
Can I use chia seeds instead of flax? I don’t have any flax
Sure, I don’t see why not!
I’m a newbie plant based eater in deep search of healthy snacks and these cookies are a winner! Followed your yummy recipe but freestyled by adding some molasses. Yum. Ate 4 and froze the rest in doubles to go with afternoon tea. Sending you a (((thanks)))fist bump.
These are soooooo good. Made a double batch. I may have to hide them from everyone.
Made these cookies today since I had practically black bananas that needed to be used up. Used pecans instead of walnuts, since that’s what I had on hand. They were great! I love how much flavor they have just from the banana! Thanks!
I made this cookies for breakfast and used extra crunchy peanut butter (no wulnuts and used Truvia brown sugar mix)and turned out really good. Thanks for the recepe
Hi, I would like to make this cookies but, my little son can’t eat bananas, can I use pumpkin purée or any other fruit?
Thank you