They have an amazing flavor, and no one can eat just one. We’re talking about the soft rye cookies with banana and cranberries, which are vegan since they’re made with no eggs, no dairy, no butter, and no sweetener. Try them and you’ll see, especially for those allergic to eggs or nuts, or with a dairy intolerance.
What we are going to need
- Bananas. Use ripe bananas for a sweeter result. Additionally, the bananas help the recipe get thicker. The quantity is given in grams because here in Crete, we have very small bananas, and it wouldn’t be very representative to write “3 small bananas” since that would probably be one normal banana.
- Dried cranberries. You’ll need to chop them or puree them. Instead of cranberries, you can also use raisins.
- Flour. I used rye flour since I had some leftovers after the cherry muffins. Unfortunately, I haven’t tried replacing it with anything, so I can’t say for sure which flour you could use instead.
- Chia “egg.” 1 tablespoon of chia seeds with 3 tablespoons of water, mixed and allowed to dry for 5 minutes. Alternatively, you could use a flaxseed “egg” with the same process, or a small chicken egg for those of you who prefer it, in which case you should add a little more flour.
- Coconut oil. Now, in the summer, the coconut oil will be liquid, and that’s how I’ve mentioned it in the ingredients, as melted. I prefer using organic cold-pressed coconut oil.
- Cinnamon.
- Baking powder.
Tips
- Cooking time differs from oven to oven. Cook with the oven set to fan.
- If one of the ingredients seems strange to you and you’d like to replace it, read the paragraphs just above, where I mention possible substitutions.
- After you’ve removed the cookies from the oven, move them on a cool surface right away, ideally on a cooling rack, so that they stop being cooked, and can cool down.
- Double the recipe right away, one dosage won’t be enough for you! The recipe makes 12 cookies.
More recipes
Preheat the oven at 180°C, set to fan.
Line a large baking sheet with parchment paper.
Puree the banana in a large bowl with a glass.
Add the coconut oil, the chia “egg,” and the chopped cranberries, and mix well.
Finally, add the rye flour, the baking powder, and the cinnamon, and mix.
With gloved hands, form the dough into small balls and place them on the baking sheet.
Finally, press the balls down, creating the cookies, and bake for about 20 minutes.
Ingredients
Directions
Preheat the oven at 180°C, set to fan.
Line a large baking sheet with parchment paper.
Puree the banana in a large bowl with a glass.
Add the coconut oil, the chia “egg,” and the chopped cranberries, and mix well.
Finally, add the rye flour, the baking powder, and the cinnamon, and mix.
With gloved hands, form the dough into small balls and place them on the baking sheet.
Finally, press the balls down, creating the cookies, and bake for about 20 minutes.
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