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Banana Nut Bread Cookies

What you need: 

1 1/4 cups flour (I use unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup oil (I use canola)
1/2 teaspoon vanilla
4 tablespoons nondairy milk
1 banana, mashed
1 teaspoon baking powder
handful walnuts, crushed

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Mix together flour, soda and salt in a small-medium bowl and set aside. Lightly grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, milk, and vanilla. Mix in mashed banana and baking powder. Add ingredients in the small bowl and stir well.
3. Once it is well stirred, lightly mix in the crushed walnuts. Drop by tablespoons onto prepared cookie sheet. Bake 9-12 minutes (depending on your oven).
For a less greasy mixture, I'm sure you could add more milk and less oil, but I haven't tried it yet. And this recipe only makes 12-13 cookies for me, but I like to make giant cookies (heaping tablespoons for me!).'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

;)bTHese were WONDERFUL!!!! My 9 year old absolutly loved them and so did my dad who thinks vegetarians hae lost their minds! I will definately be adding these to my recipe booklet! KUDOS to the person who came up with this one!

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Ah crap!  Yeah, 1/2 to 1 teaspoon, it's up to you.  I can't remember which of the two I used.

Sorry for that!  Now I just have to figure out how to edit...

i added 1/2 tsp salt to the recipe for you  ;D

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added a 1/4 tsp of cinnamon and used pecans instead of walnuts.. they baked up golden and deliciously fluffy.

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Very nice. I like them a lot. :D

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:D
I think these were better than conventional cookies. I made three batches and didn't tell my omni friends that they were vegan. They ate them up. A couple of them even asked for the recipe. They only thing I want to comment on, and this is not the mistake of the recipe, but my own fault. Make sure they are done when you take them out. Back when I used to bake the old fashioned chocolate chip cookies, I liked to take them out just before they were done. I tried doing that with these too. They were still good to eat, but a little too moist on the inside. For the next two batches, I left them in for the full recommended time and they were perfect.

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Ah crap!  Yeah, 1/2 to 1 teaspoon, it's up to you.  I can't remember which of the two I used.

Sorry for that!  Now I just have to figure out how to edit...

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I'd venture to say 1/2 teaspoon of salt  would be sufficient.

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??? Where is the amount of "Salt" in the ingredients list? It says to mix flour, baking soda and salt... how much salt?!?!?!

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