Vegan Banana Split Cookies
Buttery, sandy, strawberry, banana, and chocolate cookies.
Servings: 12
Ingredients
- 3/4 Cup Vegan butter, room temperature
- 3/4 Cup Organic cane sugar
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla
- 2 1/2 Cups All purpose flour
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 Cup Freeze dried bananas
- 1 Cup Freeze dried strawberries
- 2 Tablespoons Cocoa powder
- 1/4 Cup Sprinkles
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, or the bowl of a stand mixer, whip the vegan butter. Using the paddle attachment for the stand mixer or a hand mixer.
- Add the cane sugar and beat together the butter and sugar until the mixture is light and fluffy.
- Pour the applesauce and vanilla into the bowl and continue to beat until combined.
- In a separate medium sized mixing bowl, sift together the flour, baking soda and salt.
- About 1/2 a cup at a time, add the dry ingredients to the wet ingredients, and beat together until everything is fully combined. If the mixture seems a little dry, just keeping mixing until it comes together, trying not to over mix.
- Divide the dough into 3 equal parts. Set aside.
- Turn the freeze dried fruit into powder. Pulse the bananas in a food processor until they are a fine powder. Set aside and then do the same with the strawberries.
- Combine one piece of dough with the strawberry powder, beat until fully combined. If it gets too dry to mix, add about 1 teaspoon of dairy free milk.
- Mix the second piece of dough with the banana powder and the sprinkles.
- Mix the last piece of dough with the cocoa powder.
- Take a few teaspoons of each flavored dough and roll them into small balls. Then press the three balls together to form one large cookie.
- Repeat with all the dough, placing them on a large baking sheet lined with parchment paper about two inches apart from each other.
- Bake for 10-12 minutes.
- Let cool and decorate if you want with chocolate syrup, nuts and more sprinkles.