Vegan Banoffee Cookies. with Banana Chips and caramel
Course cookies
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 12-15 Cookies
Author Kathrin Klaraslife
Ingredients
165gof brown sugar or coconut blossom sugar
160gbuttersoft (Alsan)
1/2vanilla podscrape out vanilla pulp
1tspbaking powder
1/4tspbaking soda
280gspelt flour
1tbspof water
1ripe bananamashed
pinchof salt
150gof dried banana chipscrushed
Caramel sauce:
100gof brown sugar
20gbutterAlsan
100mlcoconut milkroom 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.