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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
Vegan Banoffee Cookies
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
Nutrition
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