![]() ![]() They may appear a little wet, but that is from the high moisture of the bananas! After 10 minutes, the edges of the cookies should be golden brown and the middle of the cookies should look set. Place 12 cookies per tray and bake for 10 to 12 minutes. ![]() Preheat the oven to 350F and line 3 baking trays with parchment paper or silicone baking sheets. This gives the flour time to hydrate and for the butter to chill down. Roll them and place on a plate or parchment lined tray that fits in your fridge.Ĭhill the cookies for 30 minutes. Using a small cookie scoop, make cookie dough balls about 1 tablespoon in size. Sometimes the chocolate chips tend to fall to the bottom of the bowl. I like to stir these in by hand so that they are evenly incorporated. Give this a good quick mix before adding the dry ingredients.Īfter the dough has come together, finally add the chocolate chips. Now add the flax egg, banana, and vanilla extract to the wet ingredients. Mix this on medium speed for about 5 minutes. Now, in the stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream together the room temperature vegan butter with the white and brown sugars. If you don’t have a sifter, you can always just whisk the together with a whisk or even a fork! In a medium sized bowl, sift together all of the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. In another small bowl, using a fork, mash the banana. I find that by using boiling water, the flax seeds gel together better, giving you the best results in the cookie! Set this aside for 5 minutes to cool. In a small bowl, combine the ground flax seeds with the boiling water. Instructionsįor the full instructions, complete with recipe measurements, please see the recipe card below. ![]() To make this corn free, make sure that the baking powder and vanilla extract are both corn free. You need either all purpose wheat flour or a good quality gluten free flour blend. This recipe won’t work with single ingredient gluten free flours like almond flour or coconut flour or oat flour. Make sure your flour contains xanthan gum. I recommend King Arthur Measure for Measure. To make these wheat/gluten free, you can replace the flour with a gluten free flour blend. Other ingredients you’ll need: Vegan butter, vanilla extract, all purpose flour, baking powder, baking soda, salt, cinnamon.I love to use Enjoy Life Chocolate or even a favorite vegan chocolate bar chopped up! Dark chocolate chips taste awesome in this recipe. Chocolate Chips - Use your favorite brand of vegan chips.Organic white sugar - If you are baking vegan, you need organic white sugar which isn’t bone char processed.Flax seeds - Flax not only provides a healthy boost of omegas, it helps the cookies to stick together. Make sure that you use ground flaxseed and not whole flaxseeds.They will have the best flavor and be the most sweet. Banana - The star of the recipe! Choose bananas that have dark spots on their skin.What I love about this recipe is that it uses simple ingredients to make these cookies. Dairy and egg free recipe that no one will suspect.Filled with bananas, chocolate, and cinnamon.You can even make them gluten free with a simple swap!įree from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more Jump to: Plus, these cookies are a great way to use up some overripe bananas on the counter. Make a double batch and you have healthy cookies all week long! That makes them almost like a breakfast cookie! These vegan banana chocolate chip cookies are so amazingly delicious! It tastes like the perfect combination of banana bread and chocolate chip cookies. Chewy cookies, spiced with cinnamon, and so easy to make. ![]() Delicious vegan banana chocolate chip cookies! A fun twist on a classic cookie. ![]()
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