Isn’t it frustrating to walk past those cookie shops, breathing in the warm smell of vanilla and sugar and knowing for sure they won’t have one safe for you to eat?
Fear not – banana and white chocolate cookies are soooo easy to make and taste great too.
We use banana instead of egg to bind them together and dairy-free, vegan chocolate buttons to add a bit of extra luxury.
Pork Belly went crazy and made a mega batch of around 30 cookies. You might want to halve the quantities below, or just go for it – after all cookies were made for sharing.
Banana and white chocolate cookies
Sweet, soft and made for sharing. Gluten-free, dairy-free, egg-free and vegan
Ingredients
- 8 oz/250g dairy-free spread
- 7 oz/200g light muscovado sugar
- 8 oz/250g caster sugar
- 1 ripe banana mashed
- 1 teaspoon vanilla extract
- 15 oz/450g gluten-free self raising flour
- 14 oz/400g dairy-free white chocolate buttons broken up.
Instructions
- Cream the spread and sugar together
- Add the mashed banana and vanilla
- Sift in the flour and add the broken up dairy-free white chocolate buttons
- Mix to a sticky dough
- For best results chill the dough in the fridge for about 20 mins
- Either shape into small balls or use a mashed potato scoop to place on a greased baking tray
- Cook at Gas Mark 4 180C for 15 – 20 mins until slightly brown.
- Leave to cool on the baking tray before removing them
Other recipes you may like:
• Irish whiskey coffee cake
• Banana, rum and raisin muffins
• Carrot and ginger cake