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vegan, gluten-free, easy, paleo, cookies, oil-free, sweet · January 8, 2018

Banana Nut Cookies

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These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!

Banana Nut Cookies

It’s a good thing you are not tired of cookies either because these soft and so so simple banana nut cookies are coming in HOT from the oven and healthy(ish).

Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!

Banana Nut CookiesBanana Nut CookiesBanana Nut Cookies

Approximately 97% of my snacks last week were cookies of the banana nut variety. A lot of indecision and my entire freezer stash of bananas went into this recipe. Banana nut cookies—should be simple, right? But maple syrup or coconut sugar? Pecans or walnuts? Almond flour or oat or spelt or…?

Hush now little brain. Remember the best cookies are always the easy cookies.

Don’t worry, I reigned it in. Tested a few flours. Ran in a few circles. Ate a few (dozen) cookies. This is all you will need:

  • Ripe bananas. And I mean ugly ripe, fresh or frozen and thawed.
  • Almond butter. Or PB because we both know how bomb that is with nanas.
  • Coconut sugar. I recommend one third cup. If your bananas are reeeeeeally ripe you could maybe get away with less. For the almond flour version you could also maybe get away with less. For the oat version do not skimp unless you are a fan of banana nut cardboard.
  • Oat or almond flour. The oat is a little more fluffy and breakfast-y, the almond more delicate and tender.
  • Cinnamon. *holds bottle over blender and dumps*

Oh wait! I almost forgot: THE NUTS. I used pecans, but I think walnuts are more the customary banana baked goods nut. Or if you want we can pretend that chocolate chips are a type of nut just for today, ya get me?

Banana Nut Cookies

How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.

Happy baking!

Banana Nut Cookies

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Banana Nut Cookies

★★★★★ 5 from 12 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!


Ingredients

Scale
  • 3 ripe bananas (325g)
  • 1/3 cup (55g) coconut sugar
  • 1/4 cup (70g) nut or seed butter ((I used almond butter))
  • 2 cups (220g) oat flour ((*see notes for grain-free option))
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup chopped nuts ((I used pecans))

Instructions

  1. Preheat the oven to 350F.
  2. Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
  3. Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
  4. Add the nuts and stir/pulse them in.
  5. Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
  6. Bake for 15 minutes at 350F or until the bottom edges are golden brown.
  7. Remove from the oven and cool for at least 10 minutes before eating. Enjoy!

Notes

*For the grain-free version, replace oat flour with 2 cups almond flour (220g) + 1/2 cup tapioca starch or arrowroot starch or cornstarch (70g).

Keywords: baking, dessert, snack, banana, vegan, gluten-free

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Banana Nut Cookies

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In: vegan, gluten-free, easy, paleo, cookies, oil-free, sweet · Tagged: breakfast, dessert, easy, pecans, snack, video, oat flour, healthy, grain-free, almond flour, paleo, banana bread

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Comments

  1. Ezra says

    January 8, 2018 at 8:33 am

    These look delicious! I wonder if you could easily adapt these into a choco hazelnut cookie with less flour, some cacao powder, and hazelnuts on top? That would be even more delicious 😀

    Reply
    • Natalie says

      January 8, 2018 at 6:37 pm

      I don’t see why not! Sounds delicious, I love all those flavors together 🙂

      Reply
      • Victor says

        February 5, 2018 at 8:54 pm

        Do I have to use oat flour or can I use regular flour?

        Reply
        • Natalie says

          February 5, 2018 at 9:04 pm

          I’ve made them with spelt and that worked well, so wheat/all purpose should be fine too 🙂

          Reply
  2. Amanda Hyman says

    January 8, 2018 at 9:30 pm

    These were amazing! I just took them out of the oven. Mine spread out more, and didn’t raise as much as yours. I think it was because my bananas were black and super liquidy. I opted for the oat version, with pecans and mini choc chips, because, why not!? and I added even added a touch of tapioca starch when the batter looked super runny. They came out delicious all the more. They are totally a banana bread meets chocolate chip cookie. hybrid! Natalie, you hit it out of the park again and gave my three black bananas life. ha!

    ★★★★★

    Reply
    • Natalie says

      January 8, 2018 at 10:36 pm

      Amanda! I am so happy you tried them already and liked them. Yes the ripeness/size of the bananas will affect the texture and spread somewhat, I’m glad you added a little extra dry ingredients to make up for it though. And mini chocolate chips = ALWAYS a good plan 🙂 Happy to inspire, thanks for the feedback and enjoy the rest!

      Reply
  3. Stacey | Goodness is Gorgeous says

    January 9, 2018 at 12:35 pm

    Oh these wouldn’t last long in my house Natalie, and while they look delicious as they are I’m sure a handful of chocolate chips wouldn’t go a miss either 😉

    Reply
    • Natalie says

      January 9, 2018 at 8:16 pm

      Heck yes to the handful of chocolate! Although today I made more with hemp seeds and ginger and that was pretty yummy too, so I think there are limitless additions/variations 🙂 Thanks for hopping over to check them out Stacey!

      Reply
  4. The Vegan 8 says

    January 10, 2018 at 2:20 pm

    These look so amazing, fluffy and soft Natalie! While I’m not a banana fan, I’m definitely a pecan fan and I loved that you added pecans to these for that extra buttery flavor and crunch, that is a great idea! And I’m not mad about the idea of adding chocolate chips either that Stacey said above, haha. I love the oat and nut butter combo too, can never go wrong there. Oat flour can be so dry but the added fat totally makes up for it and all those moist bananas. I bet the sweetness is amazing here with both the bananas and coconut sugar. Coconut sugar is like crack to me in cookies, so good! I love the way you measure your cinnamon too, holds over and dumps, bahaha…that is my favorite way of “measuring” too, since cinnamon is my favorite flavor ever. These are just too perfect Natalie and they are so healthy to boot! You always nail it in that department!

    Reply
    • Natalie says

      January 10, 2018 at 5:32 pm

      Lol there really is something about coconut sugar in cookies, or even better coconut sugar + molasses–CRAZY GOOD. It helps with the spread moisture part too I find 🙂 Yeah these may not be your idea cookie ha, so just toasted pecans for you lol. So I’ve gotten into the habit of doing that with other spices and had some VERY gingery cookies a couple times, but with cinnamon it rarely steers me wrong 😀

      Reply
  5. Mandy says

    January 10, 2018 at 3:45 pm

    Banana nut cardboard 😂😂 yeah, we definitely don’t want that so I won’t be skimping on the coconut sugar and you know I’ll be dumping cinnamon in!! These are totally calling my name…I’m just sending messages to my bananas to hurry up and ripen!! They take forever this time of year with it being cold. I love that you used pecans in here because pecans are a favorite!!! You know who will be requesting chocolate chips to be added and I’ll have to agree that it would make an excellent combo! Can’t wait to make these! I’ll keep you posted as to how fast they get eaten 😉

    Reply
    • Natalie says

      January 10, 2018 at 5:30 pm

      The winter banana ripening struggle is REAL. It felt like it took 2 weeks for my last bunch (even though it was probably just like 5 days but when you want cookies…😬), so hopefully yours hurry up already. Mmm but pecans and chocolate chips will be delicious together, I’m finding there are no bad mix-ins with these😋 Can’t wait to hear the rate of consumption haha!

      Reply
      • Mandy says

        January 26, 2018 at 6:23 pm

        I realized that I never came back to report the consumption rate! First of all, those bananas took five or six days to finally ripen! And once these cookies were made, they were gone in 2 days 🙂 I made them with oat flour to conserve our almond flour (and save money!) so I was only able to steal a bite of one…but I thought they were SO GOOD!! I added in pecans and chocolate chips – crazy Willow ate the chocolate chips out of three of them and set the rest aside. She didn’t like the nuts in there because she’s a very finicky eater 😉 She told me to leave them out next time. BUT that meant more for Josh and he loved them! He’s asked me to make them again so once our bananas ripen (again), I’ll be making another batch. <3

        ★★★★★

        Reply
        • Natalie says

          January 26, 2018 at 9:48 pm

          Thank you for reporting back! Ha the ratio of bananas ripening time to cookie consumption time is not even fair, why must the bananas torture us like this😂 My bunch took about the same, and even once they were really spotty they weren’t soft for another couple days–one more reason to love summer😊 Anyways, I am so happy you guys enjoyed them! Or at least parts of them in Willow’s case lol. I could not handle nuts in my baked goods until like…high school so can’t blame her. One of these days you and oat flour are going to make amends and all the cheap cookies for youuuuu! Happy weekend❤️

          Reply
  6. Connie says

    January 10, 2018 at 3:49 pm

    These look amazing! I’m wondering if coconut flour could work like almond flour – I only have the coconut flour in my cupboard and super keen to try this Recipe!

    ★★★★★

    Reply
    • Natalie says

      January 10, 2018 at 5:27 pm

      Hi Connie! Coconut flour won’t work here unfortunately, it’s much too dry and crumbly you’d have to do a lot of adjusting and I can’t really tell you amounts without testing it. Sorry! But I do have a coconut flour cookie recipe here I really love if you are in a cookie NOW mood: https://www.feastingonfruit.com/ginger-molasses-cookies/ 🙂

      Reply
  7. Nisha / @rainbowplantlife says

    January 10, 2018 at 7:46 pm

    I love your healthy cookies! Such a great use for bananas that isn’t smoothies 🙂 And the ingredients are so simple and easy. Plus, you gotta love that thick, fluffy texture – looks like they came out perfectly! And you know that I am never tired of cookies haha.

    Reply
    • Natalie says

      January 11, 2018 at 4:54 pm

      I am trying to slowly rebuild the frozen banana stock but I just keep making more cookies and never get ahead ha😆 And I think “tired of” and “cookies” are words that are never meant to be together in the same sentence. Thanks sweet friend!

      Reply
  8. Kirali says

    January 10, 2018 at 9:34 pm

    I can only say that my heart was singing!! when I read your writing on why you’re not vegan any more ♥♥♥♥ and my belly too 😀 not just my heart! the point is I’m just SO freakin’ glad to see that yep, this is you, and I had been so ‘right’ about you in the ways I’d been feeling you ♥ 🙂 and for god’s sake I’m not talking about whether you’re vegan or not 😀 😀 who the hell cares about that, I’m just talking about the fact how you can SEE through that whole label and identity thing…and see way beyond…; ………………………………… okay, now my mind is pausing…and the only thing I can add is how…almost ‘disgusted’ I’ve become of all that righteousness and judgement and STUPIDITY, narrow mindedness and blindness, ..well, in one word: utter-utter stipidity 😀 that the bigger half of vegans put forward and act out, play in and basically: live in..!

    I love your spirit, your awareness, and the fact that you’ve chosen YourSelf ♥ and to be true to yourself, rather than limitation, restricting yourself to mental concepts, limiting beliefs, not to mention the key-word: fear ♥

    (oo, I’m writing this here because I didn’t find to comment option under that other blog 😀 😉 )

    Much much love to you, dear Natalie ♥♥

    Réka 😉 which would be my ‘official’ name 😀 (Hungarian name)

    ★★★★★

    Reply
    • Natalie says

      January 11, 2018 at 4:50 pm

      Hi Réka! Thank you so so much for reading that post and responding (anywhere, it doesn’t matter😊) Yes the close-mindedness that I see a lot in the online vegan community is really sad and scary to me too. It needs to be a choice for each person individually without fear of judgement or external cues about what is right and wrong interfering. Fear can be so powerful and limiting an emotion, the last thing we need is more of it around something as necessary as food. I really appreciate your openness and intuitive ways too, I think we are very much on the same page❤️ Much love my dear! xo

      Reply
      • Kirali says

        January 11, 2018 at 7:20 pm

        Yes, you said it perfectly again, it’s about allowing that choice to come forth from one’s own heart, and Not from the outside, not from letting others’ beliefs, others’ perspectives, and Especially others’ Expectations from us (!) (which are their own fears and their own expectations from themselves) to dictate us , (and after a while make us think that it’s our desire or belief or perspective) and tell us: WHAT is Right and Wrong…. ! yes, this is the point which you naild 🙂 (there is no ‘Ultimate Truth’ .., and there certainly is no Higher Authority than one’s self….even if social structures make people believe the opposite!)… . And so that’s why I just wanted to add that one NNever evvvvva has to explain themself….(well, as I see it 🙂 just like in the case of these comments 😀 ), for Whatever and to Whomever..! ……………………… and letting go of other people’s (even family and loved ones….) ideas and structures and beliefs as something structuring our reality…: is a huge step towards one’s freedom … 🙂 <3 and self realization and awareness .

        Thank You very very much for your answer ☺ <3 it was lovely talking with you, as always ☺

        Reply
    • Carolyn says

      December 5, 2019 at 2:12 pm

      Sad to see all the odd comments about vegans.
      Animal torture and cruelty is never ok.
      Female cows have their babies taken right after birth. They cry for days.
      Pig mothers are impregnated by rough factory workers only to lie caged all their lives. It goes on and on. Imagine doing any of this to a dog? It breaks them in every possible way.
      Humans should not have the right to do any of this! It’s just wrong and vegans feel for them.
      I won’t visit this site again. In the words of Greta…How Dare You.

      ★★★★★

      Reply
  9. Rezz says

    January 12, 2018 at 7:33 pm

    This is really good! Sweetness is perfect for me and they’re so soft yet not mushy 🙂 turns out slightly crispy on the outside when they’re freshly baked too 🙂

    ★★★★★

    Reply
    • Natalie says

      January 13, 2018 at 11:24 am

      Woohoo I am so so happy you liked them! I can’t stop making these, they are just the perfect little snack 🙂 Thanks for the feedback and enjoy the rest!

      Reply
  10. Maria says

    January 20, 2018 at 2:38 pm

    Second recipe I’ve tried from your blog and I’ll honestly say I’m happy I found your youtube channel and blog! I had one cookie and immediately wanted a second one. Can’t wait to try another recipe of yours next!

    ★★★★★

    Reply
    • Natalie says

      January 20, 2018 at 8:43 pm

      Woohoo!! You are on a delicious roll 🙂 I’m really happy you are trying and enjoying the recipes, Maria!

      Reply
  11. Miriam says

    February 3, 2018 at 10:23 am

    This cookies turned out soooo delicious 😋
    At the moment I eat the third one, directly out of the oven and I could dive into the whole batch!
    I’m so excited about this fluffy, not dry and definitely perfect cookie recipe. By the way, I made them with peanut butter, brazil nuts and oats… Oh my goodness… 🙈
    Thank U Natalie for this recipe!!
    Greetings from Germany 🤗

    ★★★★★

    Reply
    • Natalie says

      February 3, 2018 at 11:08 am

      Hi Miriam! YAY I am so so happy to hear they were a yummy success🤗 These are my current favorite snack cookie I’ve been making constantly, and I can totally relate to the “dive into the whole batch” feeling haha. Mmm that combo of ingredients sounds perfect! Thanks for the feedback and enjoy the rest😋

      Reply
  12. Kirali says

    February 6, 2018 at 10:25 pm

    Yes, these pretty much are ones of my favourites too!! and the way I love them even more is to use 50/50 oat flour and ground walnuts….as ‘walnut-flour’ 🙂 I actually have been want to ask you for so long whether you use walnuts as flour..? I love them that way in cakes and cookies! ………………….. well, also true I usually have a lot of walnuts (from tree 😀 ) and none pecans..and have actually never tried them :D(so yea, I may love them better than walnuts, who knows 😉 ) …mm, and the cinamon is just ..one of the best possible flavours along with that walnut taste

    ★★★★★

    Reply
    • Natalie says

      February 7, 2018 at 8:02 am

      Walnut flour sounds marvelous! Walnuts are so flavorful (and good for ya too!) I imagine that would make for some very yummy baked goods, I need to try it. Lucky lucky you to have walnuts straight off the tree, but they are one of the not AS expensive nuts fortunately too. Thank you for sharing the idea, I imagine these cookies would be amazing with it😋

      Reply
  13. grace says

    February 14, 2018 at 5:06 pm

    These are so delicious! I used cashew butter and a big ice cream scoop. They reminded me of muffin tops…the best part of a muffin! Thank you!

    ★★★★★

    Reply
    • Natalie says

      February 14, 2018 at 9:06 pm

      Omg with CASHEW BUTTER!! I bet that tasted marvelous, cashew butter is the crack of all nut butters if you ask me. I’m so happy you liked them, thanks for the feedback Grace!

      Reply
  14. Jeremy says

    February 17, 2018 at 7:17 pm

    I made these almost exactly following the recipe. I had to use my coffee grinder to grind up large flake oats to make flour and I used walnuts, but didn’t bother sprinkling any, just mixed in the 1/4 cup with the batter. Only other deviance was that I manually mushed the wet ingredients with a fork instead of blending since my blender is a weak one.

    They turned out 100% perfect! These are the healthiest cookies I’ve made and they will be a regular for sure. Thanks!

    PS. 15 minutes at 350° and layed on parchment paper was perfect. Not raw, not overdone, but instead just right, easily lifting and consistently cooked through, staying together very well. The batter was sticky so I wondered how they’d end up, and they ended up flawless.

    ★★★★★

    Reply
    • Natalie says

      February 18, 2018 at 8:09 pm

      “Flawless”—that’s what I like to hear😊 I am so happy you liked them Jeremy! This has been my go-to snack recipe for weeks now, I love how easy and healthy they are too. Thanks for the feedback and enjoy!

      Reply
  15. Renee says

    March 13, 2018 at 9:06 am

    I’m so in love with your delicious recipies! I can’t wait to try these little guys!! Btw your carrot cake and yummy frosting was a hit along with your chia seed pudding OMGoodness to die for!!!
    One question about these cookies. I want to make a big batch, do these freeze well?

    Reply
    • Natalie says

      March 13, 2018 at 4:08 pm

      You have VERY good tastes Renee–all the ones you mentioned are some of my personal faves, these cookies especially <3 I haven't tried freezing these yet, although they should be just fine. The almond flour version will do better as its much more moist and freezing has a way of drying things out, but either will be okay. They keep in the fridge for quite a while (at least a week) and are SO yummy chilled too btw!

      Reply
  16. jenny says

    June 8, 2018 at 2:18 am

    I want some of this right now!

    Reply
    • Natalie says

      June 8, 2018 at 8:03 am

      Oooh yes, these are one of my favorites–you gotta try them😋

      Reply
  17. Bruna says

    June 27, 2018 at 5:27 pm

    I just made a batch of these with chocolate chips instead and it is absolutely amazing! Thanks for the recipe!!

    Reply
    • Natalie says

      June 28, 2018 at 10:17 am

      Ha we think alike, I add chocolate chips to these all the time too–SO GOOD🍫🍫 I am really happy you liked them Bruna, thanks for the feedback!

      Reply
  18. Ling Yi says

    October 21, 2018 at 7:06 am

    Hi Natalie! Would you recommend crunchy or smooth nut butters for this recipe? And is there any way to replace the coconut sugar with dates or any other natural sweeteners? Thank you!! I love your recipes by the way! They are all absolutely amazing 😀

    Reply
    • Natalie says

      October 21, 2018 at 1:27 pm

      I always use smooth nut butters for baking, although here either would be fine really. And adding dates to this one would really change the texture so I don’t recommend it, but you can omit the sugar and just let the banana sweeten them. They aren’t super sweet that way, but I still like them😊

      Reply
      • Ling Yi says

        October 29, 2018 at 8:18 am

        I omitted the sugar and they still tasted great!! They weren’t very sweet, which was suitable for mine and my mother’s taste hehe :p but of course, I would have to add some if I were to bake for my sister or someone else haha 😀
        Thanks for the amazing recipe!!

        Reply
        • Natalie says

          October 29, 2018 at 9:34 am

          I am so happy you liked them!! These are one of my faves to have around for snacking, and yes the palate is so adaptable to healthier treats I like them with just the banana sweetness too 🙂 Thanks for the feedback!

          Reply
  19. Ling Yi says

    October 26, 2018 at 8:26 pm

    Will whole wheat / wholegrain flour work in this recipe as well? I ran out of oat flour but I have loads of whole wheat flour at home that I am trying to use up…

    Reply
    • Natalie says

      October 27, 2018 at 10:36 am

      Yep, that will work! It will change the texture somewhat, make them a bit puffier and chewier, but still good😊

      Reply
  20. Sarah says

    January 11, 2019 at 10:06 pm

    Hi Natalie! How many cups is the 3 bananas? I don’t want to end up with too much or too little resulting in moist or dry batter.

    Reply
    • Natalie says

      January 11, 2019 at 10:08 pm

      It’s about 1 cup once you smash them, or 300g!

      Reply
  21. Lorka Birn says

    January 30, 2019 at 9:44 am

    I’m so baffled! My cookies didn’t spread—AT ALL! They came out like balls, and were gummy too.
    I used bobs red mill oat flour—I weighed it to 220g,
    As did I got all the gram measurements.
    This always seems to happen when I use oat flour.
    Please help! I really want to love this recipe….

    Reply
    • Natalie says

      January 30, 2019 at 5:30 pm

      Oat flour in lower fat baked goods like this can turn out gummy, but I don’t usually have that issue with these. How did you mix–by hand or with an electric beater? Over mixing the batter can sometimes cause it to turn out gummy. As for the spreading, they won’t spread since they are pretty low in fat and added sugar, so you have to press them flat before baking😊

      Reply
      • Lorka Birn says

        January 31, 2019 at 8:53 am

        Oh I see. I didn’t realize I had to press them flat to spread.
        I used a blendec high powered blender to blend them. Perhaps too much?
        Should I add more fat next time? Or maybe use maple syrup to sweeten?
        Or maybe not blend as much?
        Thanks so much for your super timely response! I really appreciate it!

        Reply
        • Natalie says

          January 31, 2019 at 3:25 pm

          Yep gotta press/shape them with most healthier cookie recipes. Less blending will definitely help the gummy-ness, maybe even just blend the wet ingredients and then mix in the flour by hand in a bowl. You could add more nut/seed butter or a couple of tbsp of coconut oil, but I think less blending will fix your problem 🙂

          Reply
  22. Lorka Birn says

    January 31, 2019 at 5:05 pm

    Thanks so much!
    I was going to try again this afternoon… But I just realized I only have two very ripe bananas… Do you think I could use applesauce in lieu of the third?. Thank you so much

    Reply
    • Natalie says

      January 31, 2019 at 6:08 pm

      Yep, that should be fine! Let me know how it goes 🙂

      Reply
  23. TJ says

    August 8, 2020 at 7:00 pm

    Really want to try these! Could I use all purpose flour instead? Would it affect the texture though…

    Reply
    • Natalie says

      August 8, 2020 at 7:05 pm

      All purpose will work just fine here, they may even turn out better!

      Reply
  24. Janet says

    April 26, 2021 at 7:04 pm

    Hello Natalie,
    Just wanted to say thanks for this recipe – which I have been using as a family favorite for a while now! I don’t use the nuts, but instead I stir in pumpkin seeds, cranberries and chocolate chips. We love them!!
    Thanks again for a great healthy cookie recipe!

    Reply
    • Natalie says

      April 27, 2021 at 8:47 am

      I am so so happy you guys love these🤗 Appreciate your feedback and I love the sound of your variation Janet!

      Reply
  25. Karen says

    July 22, 2021 at 6:16 pm

    Hi Natalie, can I use gluten free all purpose flour for this recipe? I have the arrowhead mills brand that I want to use up. I read through the comments and saw that all purpose would be ok but I’m wondering if gluten free will work. Thank you

    Reply
    • Natalie says

      July 22, 2021 at 8:53 pm

      They may be a bit chewier with a GF blend, especially if there is xantham gum in there, but yes it will work!

      Reply
  26. valerie says

    November 21, 2021 at 9:31 am

    Another yummy recipe – Thanks Natalie!! I used peanut butter and topped with chopped walnuts and mini chocolate chips….they were a big hit last night!! I used a food processor and pulsed to blend in the dry ingredients and they came out cakey and perfect. love love love ’em

    ★★★★★

    Reply
    • Natalie says

      November 21, 2021 at 10:45 am

      so so happy you tried and enjoyed these Valerie🤗

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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