Soft and chewy cookies that combine the natural sweetness of ripe bananas 🍌 with the crunchy goodness of walnuts 🌰. The hazelnut flour and dates add extra flavor and nutrients 💪, making these cookies a cozy, wholesome treat perfect for any time of day ☕💛.
20 mins
10 mins
30 mins
Toast the walnuts and hazelnuts separately in the oven for 10 minutes. Grind the walnuts into walnut flour. Remove the hazelnut skins before grinding them into flour.
Mix the ground flaxseed with water in a small bowl and let sit for 5 minutes, until it thickens and becomes gelatinous.
In a large bowl, combine the hazelnut flour, walnut flour, baking soda, cinnamon, and salt.
Blend the dates with 2–3 tablespoons of hot water to make a smooth paste.
Using an electric mixer, beat the vegan butter and date paste together until creamy.
Add the mashed bananas, the flaxseed mixture, and the vanilla extract to the butter mixture. Mix until well combined.
Add the dry ingredients to the wet mixture. Gently fold with a spatula until no dry spots remain.
Add the chopped walnuts and mix gently to distribute evenly.
Using a spoon, form dough balls and place them on a parchment-lined baking sheet, leaving space between each one.
Bake at 180°C (350°F) for about 12 minutes, or until the edges are lightly golden and the tops are set. Let the cookies rest on the baking sheet for 10 minutes.
Transfer the cookies to a wire rack to cool completely.
Toast the walnuts and hazelnuts separately in the oven for 10 minutes. Grind the walnuts into walnut flour. Remove the hazelnut skins before grinding them into flour.
Mix the ground flaxseed with water in a small bowl and let sit for 5 minutes, until it thickens and becomes gelatinous.
In a large bowl, combine the hazelnut flour, walnut flour, baking soda, cinnamon, and salt.
Blend the dates with 2–3 tablespoons of hot water to make a smooth paste.
Using an electric mixer, beat the vegan butter and date paste together until creamy.
Add the mashed bananas, the flaxseed mixture, and the vanilla extract to the butter mixture. Mix until well combined.
Add the dry ingredients to the wet mixture. Gently fold with a spatula until no dry spots remain.
Add the chopped walnuts and mix gently to distribute evenly.
Using a spoon, form dough balls and place them on a parchment-lined baking sheet, leaving space between each one.
Bake at 180°C (350°F) for about 12 minutes, or until the edges are lightly golden and the tops are set. Let the cookies rest on the baking sheet for 10 minutes.
Transfer the cookies to a wire rack to cool completely.
7 mins
50 mins
50 mins
