I’m getting better at vegan cookie making thanks to the rubbish weather over the last few weekends! This one is another “there’s a few things I ought to use up before they go off” type of recipe. Bananas – we always have them at home, but somehow, some of them are always too ripe to eat so they go into banana breads, which I like but fancied something else this time. Ground walnut – this has been sitting in my cupboard for months, it’s from last year’s harvest of the great big walnut tree in my parent’s garden. Had to do something with it.
The banana and the walnut make a good pair. Their flavours complement each other and make this Vegan Banana and Walnut Cookies Recipe pretty delicious. Also, the measurements will result in a not too overwhelming taste of banana nor walnut – subtle and soft. (It even went down well with my little banana haters! As you know I’m a big fan of hidden veg/fruits. I have to be, with my picky eaters.) These cookies are not ooey-gooey, they are a bit crunchier, they rather have a biscuit-like texture, because of the ground walnut.
The choc chips are optional (not in our house though) and so is the melted chocolate drizzle. The batter is ok to freeze for later and the baked cookies will survive a few days in the cookie tin.
Let me know what you think of this Vegan Banana And Walnut Cookies Recipe!
Delicious and full of goodness banana and walnut cookies.
- 150 g all purpose flour
- 50 g ground walnuts
- 1 ripe banana mashed
- 70 g margarine room temperature
- 60 g soft brown sugar
- 1/4 tsp salt
- optional chocolate chips
Preheat oven to 175 Celsius and line a baking sheet.
Mash the banana in. the bottom of the mixing ball and mix all the ingredients well.
Take small handfuls of the cookie dough and form little balls. Place them on the baking sheet and pat them down with the back of a spoon.
Bake them for 10-15 minutes. They keep fresh in cookie tin - alternatively you can also freeze the dough.