People fall into 2 categories when it comes to raw cookie dough- those that eat it and those that don’t. I fully understand why a person wouldn’t want to eat the dough if it contains raw egg. But personally, I’ve always lived life on the edge and ate the dough. In my head the delicious benefits far outweigh the possible negative side effects. Maybe I’m just really lucky, but I never once got sick from it. I will admit to always having a tiny smidgen of guilt/worry when sampling the raw dough though. Not enough to stop me from eating it, but just enough to remind me that it was a risk. It occurred to me when I was baking these Banana Nugget Cookies last night that I can eat all the dough I want without even a hint of worry. Vegan cookie dough = no eggs = guilt-free cookie dough! Ok, not guilt-free in the sugar/fat department, but still… this was an exciting revelation for me.
I’m still pretty new to plant-based baking and I’ve had some less than stellar results trying to convert some of my favorite recipes. This recipe is the exception. On my very first attempt I was able to successfully veganize this old family favorite. I passed them off to my extended family as the original and nobody even noticed the difference until my mom spilled the beans. That’s a huge compliment right there because no one in my family is even close to vegan and they’d most likely be squeamish if they’d have known the truth before they ate them.
Banana nugget cookies were always a staple of my grandma’s Christmas baking. I’m not entirely sure of the origin of the recipe, but I hope you enjoy them as much as we always have. They are kind of a homely looking cookie, so don’t let their lumpy looks fool you… they are delicious!
These yummy banana nugget cookies get bonus points for having a few more health benefits than the original too. We still can’t call them health food, but I did cut down on the white flour and replace the eggs and butter with flaxseed and coconut oil. Enjoy!
Vegan Banana Nugget Cookies
Yield: approx. 3 dozen cookies
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 Tablespoon ground flaxseed
1 cup mashed ripe banana (2-3 bananas)
1 cup light brown sugar
1/2 cup melted coconut oil
1 1/2 teaspoons vanilla extract
1 cup rolled oats
1 cup dairy-free chocolate chips
- Pre-heat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper and set them aside.
- In a large mixing bowl combine the ground flaxseed with 3 Tablespoons of warm water to make a flax egg. Set aside for 5 minutes or so while you prepare the dry ingredients.
- Whisk together the dry ingredients (flour through nutmeg) in a medium bowl.
- In the large bowl with the flax egg in it, add the banana, brown sugar, oil, and vanilla. Stir until combined.
- Add the dry ingredients to the banana mixture. Use a wooden spoon to mix everything together until no dry ingredients remain visible.
- Stir in the oats and chocolate chips.
- Scoop the dough onto the prepared cookie sheets using a 2 Tbsp cookie scoop.
- Bake for 10-11 minutes or until the edges just barely start to brown. Even if the tops seem soft at this point they will firm up as the cookies cool.
- Cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.