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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 freshly, so they go into banana breads, which I like (kids too!) but this time I fancied something else. 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.
Making banana and walnut cookies
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.
Extras to add
The choc chips are optional (not in our house, though) and so is the melted chocolate drizzle. You can also press walnut halves into the cut cookies before baking, they will look like rustic homemade cookies.
Do you need to refridgerate the cookie dough?
In my view, all cookie dough should be placed in the fridge for ideally at least an hour, because it will be easier to work with them as it helps to make the cookie dough firmer, resulting in better texture and flavours as well. You just have to allow them to return to room temperature before baking them. Having said this, don’t store the cookie dough in the fridge longer than 24 hours. If you don’t have the time to bake them, just move it over to the freezer. The batter is ok to freeze for later. When freezing, you might want to prepare the individual cookie dough balls and pop them in to an airtight container to freeze. This will result in more even thawing and less faff.
Let me know what you think of this Vegan Banana And Walnut Cookies Recipe!
Vegan Banana Walnut Cookies
Equipment
- Grinder
Ingredients
- 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
Instructions
- 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.
