Vegan Whole-Food Plant-Based Cookies
Delightfully chewy and naturally sweetened, these vegan cookies are perfect for satisfying your sweet tooth while sticking to whole-food plant-based ingredie...
Discover the joy of baking with our Vegan Whole-Food Plant-Based Cookies.
Made without any animal products, these cookies rely on wholesome ingredients like oats, bananas, and nut butter to create a delicious treat.
Perfect for dessert or a snack, you can enjoy these guilt-free cookies while knowing they are healthy and nourishing.
Check out more delicious vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
These cookies are versatile; you can substitute the almond butter with peanut butter or sunflower seed butter. For a nut-free version, use a seed butter. The bananas provide natural sweetness and moisture, so be sure to use ripe ones for the best flavor.
Tips & Notes
- •For extra flavor, add a pinch of nutmeg or a tablespoon of chia seeds to the mixture.
- •Make sure your bananas are very ripe; they should have brown spots for optimal sweetness.
Recipe Variations
- •Add chopped nuts like walnuts or pecans for added crunch.
- •Substitute chocolate chips with dried fruits like cranberries or raisins for a fruity version.
Storage & Freezing
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze in an airtight container.
Frequently Asked Questions
Can I freeze these cookies?
Yes, once cooled, you can freeze these cookies in an airtight container for up to 3 months.
How can I make these cookies gluten-free?
Simply use certified gluten-free rolled oats.
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- 3
Add the almond butter, maple syrup, and vanilla extract to the mashed bananas and mix until well combined.
- 4
In a separate bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- 5
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- 6
Fold in the dark chocolate chips.
- 7
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 8
Flatten each cookie slightly with the back of a spoon.
- 9
Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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