Banana Nutfruit Cookies

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 ☕💛.

Created by:
30 mins
Easy
23 SERVERS

Nutrition per serving

Energy

90 kcal

Fat

7.3 g

Saturates

1.5 g

Carbs

5.4 g

Sugars

3.3 g

Fiber

1 g

Protein

1.3 g

Salt

30 mg

Nutrition per serving

Energy

90 kcal

Fat

7.3 g

Saturates

1.5 g

Carbs

5.4 g

Sugars

3.3 g

Fiber

1 g

Protein

1.3 g

Salt

30 mg
0%

PREP TIME

20 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

30 mins

Ingredients

Method

    1. 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.

    2. Mix the ground flaxseed with water in a small bowl and let sit for 5 minutes, until it thickens and becomes gelatinous.

    3. In a large bowl, combine the hazelnut flour, walnut flour, baking soda, cinnamon, and salt.

    4. Blend the dates with 2–3 tablespoons of hot water to make a smooth paste.

    5. Using an electric mixer, beat the vegan butter and date paste together until creamy.

    6. Add the mashed bananas, the flaxseed mixture, and the vanilla extract to the butter mixture. Mix until well combined.

    7. Add the dry ingredients to the wet mixture. Gently fold with a spatula until no dry spots remain.

    8. Add the chopped walnuts and mix gently to distribute evenly.

    9. Using a spoon, form dough balls and place them on a parchment-lined baking sheet, leaving space between each one.

    10. 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.

    11. Transfer the cookies to a wire rack to cool completely.

Tips

Use very ripe bananas for this recipe — the more brown spots, the sweeter they’ll be. Let the cookies cool completely on a wire rack before storing them to prevent them from becoming too soft and to help preserve their texture longer.

Ingredients

Method

    1. 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.

    2. Mix the ground flaxseed with water in a small bowl and let sit for 5 minutes, until it thickens and becomes gelatinous.

    3. In a large bowl, combine the hazelnut flour, walnut flour, baking soda, cinnamon, and salt.

    4. Blend the dates with 2–3 tablespoons of hot water to make a smooth paste.

    5. Using an electric mixer, beat the vegan butter and date paste together until creamy.

    6. Add the mashed bananas, the flaxseed mixture, and the vanilla extract to the butter mixture. Mix until well combined.

    7. Add the dry ingredients to the wet mixture. Gently fold with a spatula until no dry spots remain.

    8. Add the chopped walnuts and mix gently to distribute evenly.

    9. Using a spoon, form dough balls and place them on a parchment-lined baking sheet, leaving space between each one.

    10. 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.

    11. Transfer the cookies to a wire rack to cool completely.

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