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vegan almond butter cookies. side view of two cookies stacked on top of each other. top cookie has been bitten so you can see the inner crumb.
Heather Wolf

Banana Almond Butter Cookies

Wholesome and chewy Banana Almond Butter Cookies are drizzled with dark chocolate and topped with toasted pecans. Plus, these breakfast cookies are vegan, eggless and a delicious way to start your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Freeze 20 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Banana Almond Butter Cookies
  • 1 large banana overripe
  • 1 tsp vanilla pure
  • 3/4 cup almond butter
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 cup dark brown sugar packed
  • 1/2 cup all-purpose flour unbleached
  • 1/4 tsp sea salt fine
  • 1 tsp baking powder
  • 1/2 cup toasted pecan halves chopped and divided
Topping
  • 1/2 cup vegan dark chocolate chips
  • 1/4 cup almond butter

Method
 

Banana Almond Butter Cookies
  1. In a large mixing bowl, mash banana with a fork until lump free and smooth.
  2. Using a spoon, stir in vanilla and almond butter.
  3. Add dry ingredients (nutmeg, cinnamon, brown sugar, flour, salt and baking powder) to wet ingredients then stir until just combined.
  4. Stir in 1/4 cup of chopped pecans.
  5. Cover the bowl of batter with plastic wrap and place in the freezer for 20 minutes.
  6. Preheat oven to 350 degrees.
  7. Line a large cookie sheet with parchment paper.
  8. Remove cookie dough from the freezer. Using a 2 tablespoon-sized cookie scoop, scoop cold dough into cookie balls then place them on the baking sheet spaced 2 inches apart.
  9. Bake for 9-11 minutes or until cookies turn golden brown and set around the edges.
  10. Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
    Note: Reuse the parchment-lined cookie sheet in the next step if dipping cookies in melted chocolate.
Topping
  1. Place chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring after each burst, until chocolate is melted and smooth.
  2. Dip half of each cookie into the melted chocolate, shake off excess and place on a parchment-lined cookie sheet.
  3. Place cookie sheet in refrigerator for a few minutes until chocolate sets.
  4. Using a small spoon, drizzle cookies with almond butter then top with remaining 1/4 cup of chopped pecans.
Storing
  1. Store cookies in an airtight container at room temperature for up to 3 days