Vegan sweets: banana cookies

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Joe Dispenza
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Who among you is looking for biscuits to soak for breakfast, free from food of animal origin, nutritious but low in calories? Gentlemen, here you are served.


As many of you know, a vegan makeup to knead desserts that have elasticity and softness is replace eggs, butter and milk with banana pulp. The taste is slightly fruity, on the other hand the biscuits gain in softness.

For the recipe below, we recommend cut the biscuits to a size of 4/5 cm because, as experienced by the writer, if they are too small they risk drying out excessively; otherwise, you can reduce the time spent in the oven.


Ingredients (for two cookie trays):

  • 400 gr of flour - we suggest not to use too refined flour, a number 1 will be fine, or experiment with other cereals - plus the one for the worktop
  • 130 gr of brown sugar
  • 50 ml of delicate extra virgin olive oil
  • 1 large ripe banana
  • 1 teaspoon of baking soda
  • 100 ml of water
Preparation

Do the fountain with flour and put all the ingredients in the center, the mashed banana with a fork. Knead until the mixture is soft and homogeneous, form a ball and put it to rest in the fridge for an hour wrapped in a cloth.


Take the dough and roll it out with a rolling pin to a thickness of about 5 mm on a floured surface. Turn on the oven at 180 ° C. Cut the cookies into the shape you prefer and bake for 15 - 20 minutes, until they have a nice golden color.


Enjoy your breakfast!

Ilaria Brambilla

Read all our vegan recipes

Read all our vegan dessert recipes

 

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