Banana Bread Cookies (vegan + oil-free)

This is kind of a throw back recipe for me, because it's something I tried when I first created my blog, about three years ago. But this time I made it work, and I can personally say that these cookies taste just like banana bread, and are mega soft. Yummm!🍌

 This recipe is pretty simple. You won't need any vegan butter because our base is BANANAS! That also means that this recipe is oil-free, which I know lots of people prefer. I've also included a tad bit of almond butter to cozy up the taste.

The dough for these guys is pretty sticky, so to create them I actually used an ice cream scooper, which I filled half way for each cookie. So these cookies are pretty big! The recipe in total makes just about a dozen.

I decided to add chocolate chips to the top of my cookies as an accent. This is totally optional of course, and you could also replace them with cinnamon or banana slices! These cookies are just as customizable as actual banana bread. 

These cookies are overall pretty healthy, and super comforting. They could serve as a snack, dessert, or even breakfast. I really hope you try these out, especially as the weather gets colder. Enjoy! 😇

Banana Bread Cookies

Makes about 12 cookies

Ingredients

• 2/3 cup of mashed banana (about 1.5 bananas)
• 1 cup brown sugar
• 2 Tbs smooth almond butter
• 2 Tbs maple syrup
• 2.5 cups flour
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 2 Tbs chocolate chips (optional)

Directions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the bananas and sugar. Once that is all combined, add in the almond butter and syrup. The mixture will be on the thinner side.
3. To the mixed wet ingredients, add 1 cup of the flour, along with the baking soda, salt and cinnamon. Gently mix in.
4. Lastly, add the rest of the flour, scraping down the sides of the bowl as you stir. At the end, the dough will be very thick, sticky, and difficult to stir.
5. On a greased baking sheet, scoop out the dough (I did about half an ice cream scoop per cookie), and smooth out the surface of the dough (pictured above).
6. If you prefer, you can top each cookie with a sprinkle of choc chips, or you could add cinnamon or banana slices.
7. Bake the cookies for 12-15 minutes until the insides are done. Once they are cool, store them in an air-tight container, preferably in the refrigerator.  Enjoy!!

On this day last year : Chocolate Strawberry Sandwich Cookies