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vegan banana bread cookies with maple glaze
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5 from 3 votes

Vegan Banana Bread Cookies with Maple Glaze

If you like banana bread, then you will love these vegan banana bread cookies with maple glaze! These cake-style cookies are perfectly spiced, studded with pecans, and topped with a wonderful maple topping.
Prep Time15 mins
12 mins
Total Time27 mins
Course: Dessert
Servings: 25
Calories: 127kcal
Author: Crystal Yentzen

Ingredients

For the Cookies

  • 1 and 3/4 cups all-purpose flour or whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves optional
  • 1/4 teaspoon salt
  • 3 large bananas about 1 and 1/3 cups
  • 1/3 cup coconut oil refined
  • 1/3 cup coconut sugar or brown sugar
  • 1/3 cup organic granulated sugar*
  • 1 cup chopped pecans

For the Maple Glaze

  • 1/4 cup confectioners' sugar*
  • 1 and 1/2 tablespoons maple syrup

Instructions

For the banana bread cookies

  • Preheat the oven to 350°F (177°C). Line 2 large baking sheets with silicone baking mats or lightly spray them with non-stick oil. Set aside.
  • In a medium size bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, mix the coconut oil and bananas together until well incorporated (about a minute). Add in both sugars and mix on medium-high for an additional 2 minutes or until smooth.
  • Add the dry ingredients to the wet mixture, and mix on low speed. Then increase to medium-high and mix until just incorporated, stopping to scrape down the sides of the bowl as necessary. Stir in the chopped pecans.
  • Using a cookie scoop (about 1 and 1/2 tablespoons), scoop out the batter and place onto the lined baking sheets, leaving a little space in between each scoop. The cookies won't spread much.
  • Bake for 11-13 minutes or until golden brown. Allow to cool for 5 minutes before removing them to a wire rack to cool completely.

For the Maple Glaze

  • Whisk together the confectioners' sugar and maple syrup in a small bowl. Drizzle the glaze over the cooled cookies with a small spoon. They glaze will harden slightly after about 10 minutes. Enjoy!

Notes

      
  1. Organic Granulated Sugar- To ensure that your sugar is vegan, always buy organic. Granulated erythritol is a great sugar-free substitute and is also vegan.
  2. Confectioners' Sugar- For the maple glaze, I used vegan confectioners' sugar. But If you would prefer to use a sugar free sweetener, then I would recommend either powdered erythritol or powdered monkfruit sweetener.
  3. Store your vegan banana bread cookies in an airtight container at room temperature for up to three days. These cookies also freeze well for up to three months. Simply let them come to room temperature before enjoying them.
 
     Recipe adapted from Simply Recipes.

Nutrition

Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 89mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg