Banana Cream Pie Cookies
If you're craving a dessert that's both indulgent and full of flavor, Banana Cream Pie Cookies are the perfect treat! These cookies combine the rich, sweet flavor of banana with the creamy goodness of traditional banana cream pie, all wrapped up in a soft, chewy cookie. Best of all, they're completely vegan, making them suitable for anyone following a plant-based lifestyle. Here's how to make these irresistible cookies at home, along with some tips on how to elevate them into the ultimate dessert experience.
These Banana Cream Pie Cookies are the ideal balance of soft, chewy, and creamy with a crunchy finish from the Oreo topping. The combination of vegan butter and nondairy milk keeps them light and moist, while the banana and frosting offer the rich flavor of banana cream pie without the fuss of making a full pie.
The best part about these cookies is their versatility. Whether you're following a vegan diet or simply want to try something new, these cookies will satisfy your sweet tooth. Plus, the easy-to-make dough and minimal ingredients mean you can enjoy a homemade treat in no time.
Tips for Making Perfect Banana Cream Pie Cookies
Use Overripe Bananas: For the best banana flavor, use overripe bananas that are soft and sweet. They’ll mash easily and provide more intense flavor.
Customize the Toppings: Feel free to experiment with different toppings. For example, you could drizzle with caramel sauce or add some crushed nuts for added texture.
Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month, so you can enjoy them later.
Ingredient Breakdown for Banana Cream Pie Cookies and Their Substitutions
1. Vegan Butter
Vegan butter is a dairy-free alternative to regular butter, typically made from plant-based oils like coconut oil, avocado oil, or a combination of oils. It provides the rich, creamy texture that traditional butter would offer, helping to create soft, chewy cookies.
Substitutions:
Coconut oil (solidified form): Works as a great vegan substitute, offering a similar texture and richness.
Olive oil: Can also be used, though it may impart a slightly different flavor.
Vegetable oil or canola oil: These oils can work as well but may affect the texture slightly.
2. Nondairy Milk
Nondairy milk (such as almond, soy, or oat milk) is a plant-based alternative to cow’s milk. It adds moisture to the cookie dough without any dairy content, making it perfect for vegan baking.
Substitutions:
Almond milk: A popular choice with a mild flavor and creamy texture.
Oat milk: Known for its creamy texture and slightly sweet taste, oat milk is an excellent vegan milk alternative.
Soy milk: A bit thicker and creamier than almond milk, soy milk works well in baking.
Coconut milk (carton, not canned): Adds a subtle coconut flavor and richness to your cookies.
3. Vanilla Paste
Vanilla paste is made from vanilla bean extract and seeds, providing a rich, natural vanilla flavor and flecks of real vanilla seeds. It’s a great way to elevate the taste of baked goods, especially cookies.
Substitutions:
Vanilla extract: Use 1 teaspoon of vanilla extract in place of vanilla paste for a more common substitution.
Vanilla bean: If you have whole vanilla beans, scrape the seeds from 1 bean to use as a substitute for vanilla paste.
Vanilla powder: You can use vanilla powder, though it may slightly alter the flavor profile.
4. Sugar
Sugar helps sweeten the cookies, balancing the flavors of the banana and other ingredients. It also contributes to the cookies’ texture and moisture.
Substitutions:
Coconut sugar: A natural sugar derived from coconut palms, it has a lower glycemic index and a caramel-like flavor.
Maple syrup: Use about 1/4 cup of maple syrup in place of sugar, though it may slightly alter the texture.
Agave nectar: Agave can also be used in place of sugar, though it’s sweeter, so you may need to reduce the quantity by a few tablespoons.
5. Baking Powder
Baking powder is a leavening agent that helps the cookies rise and become fluffy. It’s essential for creating light and airy baked goods.
Substitutions:
Baking soda + Cream of tartar: If you don't have baking powder, combine 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for each teaspoon of baking powder.
Self-rising flour: If you have self-rising flour, you can use it instead of all-purpose flour and baking powder. Adjust the quantities accordingly.
6. All-Purpose Flour
All-purpose flour is a staple in most cookie recipes, providing structure and a tender crumb to the dough. It’s the foundation for these banana cream pie cookies.
Substitutions:
Gluten-free all-purpose flour: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.
Almond flour: Almond flour adds a rich, nutty flavor and works well in cookies, though the texture will be slightly denser.
Oat flour: Ground oats can be used in place of all-purpose flour for a more wholesome, gluten-free option.
Toppings for the Cookies:
7. Vegan Frosting
Vegan frosting is typically made with powdered sugar, vegan butter, and vanilla, creating a smooth, sweet topping that mimics traditional frosting without dairy.
Substitutions:
Coconut cream: For a dairy-free option, you can whip coconut cream (from a can of full-fat coconut milk) with a little powdered sugar and vanilla to create a smooth, creamy topping.
Cashew cream: Blend soaked cashews with sweetener and a bit of vanilla to create a vegan frosting alternative.
Store-bought vegan frosting: If you're short on time, you can easily find pre-made vegan frosting in stores.
8. Oreos
Oreos provide the perfect crunchy, chocolatey topping for these cookies, offering a contrast to the smooth frosting and banana. Oreos are vegan-friendly by default, making them ideal for plant-based desserts.
Substitutions:
Chocolate sandwich cookies: Any chocolate sandwich cookie can be used in place of Oreos, such as Newman’s Own or other brands that offer vegan versions.
Crushed graham crackers: If you're aiming for a more traditional "pie" texture, graham cracker crumbs can give you the crunch you're looking for.
Chocolate chips: If you prefer a chocolatey topping without the crunch, sprinkle some vegan chocolate chips over the frosting.
With these substitutions, you can easily adjust this Banana Cream Pie Cookie recipe to suit different dietary needs or personal preferences. Whether you're looking for a gluten-free version or need to substitute non-dairy ingredients, these swaps will help you achieve delicious results every time. Enjoy experimenting with this fun, banana-filled treat!
Banana Cream Pie Cookies are a delightful, plant-based twist on the classic dessert. Easy to make, full of flavor, and perfect for any occasion, these cookies will quickly become a favorite in your baking repertoire. Whether you're vegan or just looking to try something new, these cookies are sure to impress friends and family alike. So why not give this Banana Cream Pie Cookie recipe a try today and enjoy a tasty treat that’s as comforting as it is delicious?
Ingredients:
Vegan butter
Nondairy milk
Vanilla paste
Sugar
Baking powder
All purpose flour
Frosting
Banana
Golden Oreos
Recipe:
3 tablespoons vegan butter
2 tablespoons nondairy milk
1 teaspoon vanilla paste
1/3 cup sugar
1 teaspoon baking powder
2/3 cup + 2 tablespoons all purpose flour
Toppings:
Frosting
Banana
Oreos
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.
2. In a small bowl melt the butter.
3. Transfer to a larger bowl and add in the nondairy milk, vanilla paste, and sugar. Stir to combine.
4. Add in the baking powder and flour. Stir until a dough forms. Use a cookie scoop to scoop the dough. Roll in your hands to create a ball. Slightly press down on the cookie sheet. Repeat until all dough is used.
5. Bake for 7-8 minutes.
Allow to completely cool before adding the frosting. I used a store bought vanilla frosting but any frosting will work. Frost the cookies, then add a slice of banana to each. Crumble some Oreo on each cookie and enjoy! I like eating mine chilled but thats optional.
Be sure to store the cookies in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!