Banana Bread Cookies with Chocolate Chips, Walnuts & Cream Cheese Glaze (vegan & plant-based w/ gf option)

At our school, each teacher is assigned a group of students with whom we enjoy a communal meal every other day. This changes quarterly, and we dine with our Advisory Groups on alternate days throughout the year.

Our new groups started just after winter break, and mine has come together–boys and girls–over cookies!

It started because two girls engaged me in a conversation about cooking and baking. I asked a favorite recipe to bake, and one said Chocolate Crinkle Cookies, a childhood favorite of mine too. I asked if they had ever tried Red Velvet Crinkle Cookies, they had not, so I made some for them. Everyone devoured them–politely taking several with a napkin–and even boys from other tables came over and asked if they could have some. The answer, “Of course!”

Last week, they mentioned Banana Bread Cookies with Chocoate Chips and Walnuts, so with Monday a holiday and more time for baking, I did some research, tweaked a recipe I found, added a thick frosting-like glaze, and took them to lunch on Tuesday. It was so cold, I “refrigerated” them in my car!

There was not a cookie left standing with my group–politely–taking ones for themselves and friends and, again, kids stopping by to ask if we would share…and yes we would!

The best part is the connection and conversation around the cookies…the Three Cs!

Note: I always warn of nuts as even Miyoko’s vegan butter is made from cashews.

Bread Cookies with Chocolate Chips & Walnuts (vegan & plant-based w/ gf option)
Yield: 12 cookies

Cookies:
2-6-inch long very ripe bananas
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/3 cup vegan butter, melted (I love Miyoko’s)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 gluten-free 1:1 baking mix (Bob’s Red Mill is my choice) or all-purpose flour
Pinch salt if not using salted vegan butter
1/2 cup vegan chocolate chips (check to see if they are gluten/allergen-free if necessary) + more for garnish if desired
1/4 cup chopped walnuts + more for garnish (or use 12 halves for garnish)

Preheat oven to 350 degrees. Line a large cookie sheet with Silpat or parchment paper. In large bowl of electric mixer, beat banana and sugars on medium speed until creamy and smooth. Add remaining ingredients, except chocolate chips and nuts, and beat on low speed until completely combined, scraping down sides of bowl as necessary. Avoid over beating, especially if using all-purpose flour. Fold in chocolate chips and nuts. Use a cookie scoop or tablespoon to make twelve 2-tablespoon size mounds, 2 inches apart. Bake about 5 minutes, press down tops with a spatula to about 1/2-inch thick, and bake for another 6 to 8 minutes or until lightly brown and set. (Sometimes I press down again.) Cool, spread with about a teaspoon of glaze, and garnish as desired with chocolate chips and walnuts.

Glaze:
2 tablespoons (1 ounce) vegan cream cheese, at room temperature, or microwaved a few seconds until very soft
1 tablespoon vegan butter, at room temperature, or microwaved a few seconds until very soft
1/8 teaspoon vanilla extract
1/4 cup confectioner’s sugar (check to make sure it is gluten-free if necessary)

Whisk together in a small bowl to make a thick glaze.

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Cashew Butter-Ginger-Miso Cookies with White Chocolate Chips (vegan/plant-based)

“Miso?!” you are probably thinking. I did too, but when a friend recently threw down the gauntlet with his NY Times Peanut Butter and Miso Cookies (https://cooking.nytimes.com/recipes/1020538-peanut-butter-miso-cookies), I decided to up the ante.

I like peanut butter, but mostly as a breakfast food on an English Muffin. So I chose cashew butter–though almond may be a more readily available sub, depending on where you live–added ginger, a favorite fall spice; maple syrup, another favorite fall flavor and addition of moisture since there is no egg; and stirred in white chocolate chips, though I consider them optional, if delicious.

And just like that, I had a new favorite cookie, the recipe requested by a favorite student. I hope you love them as much as we do!

Cashew Butter, Ginger, and Miso Cookies with (optional) White Chocolate Chips

Yield: approximately 18 cookies

1/2 cup vegan butter, softened
1/3 cup white miso paste (you can use yellow, but it will be a bit stronger; both are available at Asian groceries and some supermarkets)
1/4 cup cashew or pecan butter (available at supermarkets like Kroger, but you can sub almond butter)
1 cup firmly packed dark brown sugar
1/4 cup maple syrup
2 tablespoons ground ginger (or less if you want a milder cookie)
1 teaspoon fresh grated ginger
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 3/4 cup all purpose flour
Optional: 1/2 cup or more vegan white chocolate chips (I order from Amazon, but I believe stores like Whole Foods carries)
1/2 cup granulated sugar

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. (You may need 2 sheets or to bake in 2 batches, depending on size of sheet.) Place granulated sugar in small, shallow bowl.

On medium-high speed, cream together butter, miso paste, and cashew butter until smooth and fully combined. Beat in brown sugar until fluffy and most sugar crystals are dissolved. Add maple syrup, both gingers, baking powder, baking soda, and vanilla. Beat on medium-low just until combined. Add flour, one-third at a time, and beat on low speed just until combined, scraping down sides of bowl as needed; avoid over-beating. Stir in white chocolate chips if using.

Scoop up dough with small cookie scoop (about 2 tablespoons) or rounded tablespoon, form into balls by gently rolling between your palms, roll in granulated sugar, and place at least 2″ apart on prepared sheet, as they will spread. Bake 7 minutes, open oven door and, with a flat spatula, quickly press cookies into 3/4″ disks, close door and continue baking for about 5 to 6 minutes or until spread to about 1/2-inch thick, crinkly, no longer shiny, and lightly browned. Cool on wire racks and store in airtight container.

Vegan Chewy Pumpkin Spice Cookies

The moment pumpkin lovers have all been waiting for: a pumpkin cookie that is chewy rather than cakey or crisp!

Vegan Chewy Pumpkin Spice Cookies!

Long on a mission to create a pumpkin cookie that is a bit chewy rather than cakey or crisp, I recently had a brainstorm which was to take my veganized version of my dear friend Allison Price’s Lemon-Ginger Cookies–one of my favorite all-time cookies (besides my grandmother’s) which I have shared here prebiously–and tweak it. It worked beautifully and I am so excited to share on this very autumnal day.

Yield: 24 regular cookies or 10 to 12 large

3/4 cup vegan butter
1 cup natural sugar plus 1/2 cup, divided
1/4 cup dark molasses
6 tablespoons pureed pumpkin
1 tablespoon + 1 teaspoon pumpkin spice
1/2 teaspoon baking powder
2 1/2 cups all purpose flour (I use white whole wheat)

Preheat oven to 350 degrees.  Line a baking sheet with  Silpat or waxed paper.  You may use a baking stone if you prefer. Place 1/2 cup sugar in small bowl and set aside. With an electric mixer, cream together butter and remaining 1 cup sugar until fluffy. Beat in molasses, pumpkin, pumpkin spice, and baking powdet just until well combined. With mixer on its lowest speed, mix in flour 1/2 cup at a time. If making regular cookies, scoop up dough by tablespoons, roll into balls, roll in remaining sugar, and place about 2 inches apart on prepared cookie sheet. If making large cookies, follow the same procedure, only scoop up dough by ice cream scoopfuls to make about 10 to 12. Also, if making large cookies, use the bottom of a glass to press the balls to about 1/2 tall. Bake regular cookies 10 minutes and large ones 20. Allow cookies to cool on their sheet on a wire rack. Store in an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn



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