When I bake treats for the blog, I can’t possibly eat them all myself. In fact, I try to refrain as much as possible and use my coworkers as well as Andrew’s as my guinea pigs. They sort of hate me for it, but mostly good reviews so far! One of Andrew’s coworkers is vegan, so he can never eat my baked goods, and it was about time he got something too. Thus, these vegan banana shortbread cookies were born, and wow, they were actually not bad. Go me! I’m not a vegan baker, but I was pretty proud of these cookies and this *anonymous* coworker seemed to enjoy them! (Cough, cough, Randy)
This was also my first time really attempting to bake with coconut oil, and although it can’t completely replace butter, it does a pretty good job of being a butter substitute. Of course, the butter flavor isn’t there, but with banana shortbread, you don’t actually need it. It’s all about the banana! Plus, you can buy vegan chocolate chips at Target for just a little more than your average chocolate chips. For a change from the usual, I would definitely recommend taking a shot at vegan baking, even if you’re not vegan. Try something new!
Ingredients (16-20 vegan banana shortbread cookies):
- 1 cup coconut oil
- 2 1/2 cups flour
- 1 tsp pure vanilla extract
- 3/4 cup sugar
- 1 ripe banana
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup vegan chocolate chips
First, mush up the banana and beat it in to the coconut oil. Mix in the sugar and vanilla until creamy. Slowly mix in the remaining ingredients – flour, cinnamon and salt. It should become thick and moldable. Mix in the chocolate chips with a large spoon or spatula. Remove the dough from the bowl and onto a sheet of parchment. With floured hands, mold the dough into round logs and freeze for about 30 minutes.
Remove the dough from the freezer. It should be hard enough to cut without squishing the dough but not so hard that you can’t cut it. Use a sharp knife to cut 1/2 inch cookies off the end of the log. Place about one inch apart on a cookie sheet and bake on 350 degrees for 8-10 minutes until the edges begin to brown lightly. Let cool for several minutes before removing.
Even if you’re not usually a vegan baker, you can make these and really like them. My non-vegan coworkers really enjoyed them! They’re light and not overly sweet, so they make a really good snack without being overly sweet. Not bad for my first vegan baking attempt, if I do say so myself. Enjoy!