Vegan Banoffee Cookies

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Crunchy Banoffee Cookies. Banana meets Toffee.

Crunchy Banoffee Cookies

Ingredients for vegan Banoffee Cookies

165 g of brown sugar or coconut blossom sugar
160 g butter, soft (Alsan)
1/2 vanilla pod (scrape out vanilla pulp)
1 tsp baking powder
1/4 tsp baking soda
280 g spelt flour
1 tbsp of water
1 ripe banana, mashed
pinch of salt
150 g of dried banana chips, crushed

Caramel sauce:
100 g of brown sugar
20 g butter (Alsan)
100 ml coconut milk (room warm)

Method

Beat butter, vanilla and sugar in a bowl for an electric mixer and beat until frothy in texture (about 5 minutes)
Mix flour, salt, baking powder and baking soda. Mix the flour mixture, water and banana under the butter mixture.
The dough is a bit damp / sticky, that’s the way it is. Otherwise, add some flour.
Preheat oven to 180 ° C.
Now form the dough into balls (I have portioned the amount with a  tbsp), press down and put into the banana chips. Turn it over and place it on a sheet of baking paper. Allowing room to spread.
Bake the Banoffee cookies for about 18 minutes. They should be brown but not too dark. It is best to keep an eye on it.
Allow to cool for 5 minutes on the trays before they cool down completely on a kitchen grid.
Repeat with the remaining dough to make a total of 12-15 cookies. (For me I bake 2 sheets of cookies)

The sauce:
Caramelise the sugar in a pot, add the butter and stir. Then stir in the coconut milk. Careful that it does not splash.
Let the caramel boil while stirring. Put in a container and set aside.
Finished the cookies with caramel sauce drizzle and enjoy with a hot chocolate or tea.

Sweet greetings from the kitchen, Kathrin

Print

Vegan Banoffee Cookies

Vegan Banoffee Cookies. with Banana Chips and caramel

Course cookies

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12 -15 Cookies

Author Kathrin Klaraslife

Ingredients

• 165 g of brown sugar or coconut blossom sugar
• 160 g butter soft (Alsan)
• 1/2 vanilla pod scrape out vanilla pulp
• 1 tsp baking powder
• 1/4 tsp baking soda
• 280 g spelt flour
• 1 tbsp of water
• 1 ripe banana mashed
• pinch of salt
• 150 g of dried banana chips crushed
• Caramel sauce:
• 100 g of brown sugar
• 20 g butter Alsan
• 100 ml coconut milk room warm

Instructions

• Beat butter, vanilla and sugar in a bowl for an electric mixer and beat until frothy in textureabout 5 minutes)
• Mix flour, salt, baking powder and baking soda. Mix the flour mixture, water and banana under the butter mixture.
• The dough is a bit damp / sticky, that's the way it is. Otherwise, add some flour.
• Preheat oven to 180 ° C.
• Now form the dough into balls (I have portioned the amount with a tbsp), press down and put into the banana chips. Turn it over and place it on a sheet of baking paper. Allowing room to spread.
• Bake the Banoffee cookies for about 18 minutes. They should be brown but not too dark. It is best to keep an eye on it.
• Allow to cool for 5 minutes on the trays before they cool down completely on a kitchen grid.
• Repeat with the remaining dough to make a total of 12-15 cookies. (For me I bake 2 sheets of cookies)
• The sauce:
• Caramelise the sugar in a pot, add the butter and stir. Then stir in the coconut milk. Careful that it does not splash.
• Let the caramel boil while stirring. Put in a container and set aside.
• Finished the cookies with caramel sauce drizzle and enjoy with a hot chocolate or tea.

Notes

store cookies in an airtight container for up to 3-4 days.

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!