I’ve always been an advocate of weekend baking, especially back during school, I’d bake every weekend without fail. Since moving into our new house, my baking shelve is taking over, however it’s really hard to keep stocked up. Which actually worked in my favour this weekend, as I managed to create these delicious banana cookies with what I had left. As it’s Veganuary all my bakes will be vegan throughout the month of January, but I did the taste test with my non-vegan friends and family and three cookies later, I’d say they enjoyed them!
Makes: 10-12 cookies | Duration: 15-20 minutes
- 3/4 cup vegan butter (I use Pure)
- 1 cup coconut sugar
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 large ripe banana, mashed
- 1 1/2 cup spelt flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 2 cup oats
- 1/2 cup cacao nibs
- 1 cup raisins
- Preheat the oven to 180 fan/ 200 degrees. Line a baking tray with baking parchment, or a reusable baking sheet.
- Mix together the sugar and butter, until it’s well combined and fluffy.
- Add in the remaining ingredients, and stir well.
- Using a metal spoon, place walnut sized balls onto the prepared tray. Make sure you leave a gap between each cookie, as they will spread. You may need to cook these in multiple batches, or use a large tray.
- Cook for 10-12 minutes, ensuring they’re golden brown when they come out of the oven.
- Remove from the oven, and leave to harden for a minute before transferring to a wire cooling rack. These are delicious warm, but also store well once cool, that’s if they’re not inhaled in one go!
If you loved this recipe, let me know by sharing on Instagram.