AuthorLeah St John, CHN
RatingDifficultyBeginner

These soft and cake-like Tahini Banana Bread Cookies are a scrumptious snack or dessert! They are also vegan, gluten-free, and oil free.

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Yields20 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 ripe bananamashed
 1 ½ cups oat flour
 ½ cup tahini
 ½ cup walnutschopped
  cup coconut sugar
 2 tbsp water
 ½ tsp Ceylon cinnamon
 ½ tsp vanilla extract
 ½ tsp baking soda
 ½ cup dark chocolate chips

1

Preheat oven to 350°F, and line a large baking tray with parchment paper.

2

In a mixing bowl, combine the mashed banana, tahini, coconut sugar, water, vanilla, and cinnamon. Stir until smooth.

3

Add in the remaining ingredients - EXCEPT the chocolate chips - and mix until well combined.

4

Scoop out a heaping tablespoon of the dough, and place it on the baking tray. Repeat until all of the dough has been used. Use wet fingers to press the cookies roughly into cookie shapes, and press the chocolate chips on the tops (this ensures an even amount of chocolate on each cookie). There should be at least an inch between each cookie, as they will grow and spread out while baking.

5

Bake for 15 minutes, or until they are puffy, golden, and are starting to brown underneath.

6

Transfer to a cooling rack, and allow to cool for at least 10 minutes before eating.

Notes
7

This recipe makes about 20 small cookies.

Ingredients

 1 ripe bananamashed
 1 ½ cups oat flour
 ½ cup tahini
 ½ cup walnutschopped
  cup coconut sugar
 2 tbsp water
 ½ tsp Ceylon cinnamon
 ½ tsp vanilla extract
 ½ tsp baking soda
 ½ cup dark chocolate chips

Directions

1

Preheat oven to 350°F, and line a large baking tray with parchment paper.

2

In a mixing bowl, combine the mashed banana, tahini, coconut sugar, water, vanilla, and cinnamon. Stir until smooth.

3

Add in the remaining ingredients - EXCEPT the chocolate chips - and mix until well combined.

4

Scoop out a heaping tablespoon of the dough, and place it on the baking tray. Repeat until all of the dough has been used. Use wet fingers to press the cookies roughly into cookie shapes, and press the chocolate chips on the tops (this ensures an even amount of chocolate on each cookie). There should be at least an inch between each cookie, as they will grow and spread out while baking.

5

Bake for 15 minutes, or until they are puffy, golden, and are starting to brown underneath.

6

Transfer to a cooling rack, and allow to cool for at least 10 minutes before eating.

Notes
7

This recipe makes about 20 small cookies.

Tahini Banana Bread Cookies