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Vegan Cranberry Banana Cookies
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It’s almost a month since I updated here! What was I doing all these days? Nothing new except the same old routine. So monotonous. I didn’t even want to bake. I was going through (and still am to some extent) the “wish-there-was-a-time-machine-so-I-could-become-a-child-again” phase. I had borrowed few cookbooks from the library to know more about preparing baby food (now that my little one has started solids) only to keep renewing it week after week. There were a couple of interesting recipes I wish I had tried but managed to try only one.
This one is for you Shobana. She is my friend since school and a mom of a one year old who wanted to bake something healthy for her baby. I decided to try the soft cranberry banana cookies from Better Baby Food by Daina Kalnins. The original recipe was pretty much healthy but for the sugar, which I have replaced with banana itself, because delaying salt and sugar is always a good idea. So these cookies turned out very soft which my husband did not relish. My eldest son liked it and my mother-in-law liked it very much than my other cookies because she has a tooth problem and can’t bite/chew on hard stuff. I guess if you use sugar like suggested in the original recipe, the cookies would have a texture similar to that of soft cookies you get it in stores. The age group mentioned for these cookies was between 12-18 months.
| Vegan Cranberry Banana Cookies Recipe |
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- 1/2 cup Dried Cranberries,finely chopped (optional)
- 1/2 cup mashed 2 Medium Size Ripen Bananas, Mashed
- 1/3 cup Butter/Margarine (I used peanut butter instead)
- 1/2 cup Apple Juice (unsweetened)
- 1 tablespoon Flaxseed Meal
- 3 tablespoons Water
- 1/2 teaspoon Vanilla Extract
- 1 cup Rolled Oats (quick cooking)
- 1/2 cup All Purpose Flour
- 1 teaspoon Baking Soda
- Preheat oven to 350F/180C for 15 minutes. Grease baking sheets lightly with non stick cooking spray or shortening.
- In a blender whip together the flaxseed meal and water; until it’s frothy. Keep it aside.
- In a bowl stir together cranberries (if using) and flour, so that the cranberries don’t stick together and form lumps.
- To this add the mashed banana, peanut butter, apple juice, flaxseed mixture and vanilla; mix until smooth.
- Stir in rolled oats and baking soda; blend well.
- Drop by spoonfuls (approximately about 2 tablespoons per cookies); flatten with a fork. Bake for 10 minutes.
- I did not chop the dried cranberries but if you are baking these cookies for smaller kids be sure to finely chop it.
- Use just 1 banana if you decide to add 1/4 cup sugar as mentioned in the original recipe.
- I have replaced the 1 egg with flaxseed meal and water.
- Make sure that your child is not allergic to nuts if you decide to use nut butter instead of butter/margarine.
- I would suggest freezing these cookies because they turn bad pretty quickly if stored at room temperature.
- I didn’t get 30 cookies as mentioned in the recipe. This dough doesn’t spread, so you definitely need about 2 tablespoons per cookie and I got 15 cookies. Maybe the dough would have spread with the egg.
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Very yummy and delicious recipe.. looks inviting dear.. awesome presentation
Indian Cuisine
Cookies looks very healthy and scrumptious..
Nice one. I used to make baby food for my older one. My second one started table food and the same amount of spice as adults eat when she was about 10 months. I know your feeling of going back in time. You have too much on your plate with the baby around. Take care.
Yes Champa, too much going on.
hi,I always try your recipies they are easy to make..one querry is t
there. please give suggestion and help me..while baking eggless cake ,we use paking powder with baking soda.and the result is very good..Instead of baking soda what ca
what can I use,I am alergic to it..while eating a cake bite, I have some throat problem
a throat problem [kharash in throat]Waiting for your right suggesti
on..Thanks..
Substitute for baking soda is a tough one Sulekha. I wouldn’t know because I haven’t tried baking without baking soda. I found this when I googled for a substitute: Baking Soda (1 tsp.) = 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid
There is something like Baking Powder called Xantham Gum. It is used for people allergic to wheat etc.
This may help
Awesome blog !!Ur my go to eggless baker !!
Hey Madura, Thanks for the receipe. I am sure, Diya will like it.
My husband can’t eat eggs so we are always looking for ways to make baked goods without eggs…your website is my “go to” place. The things I’ve made off this website have always turned out and they are always delicious! Thank you for your effort! This recipe is yummy!! I think next time I will add some allspice or orange zest. But so delicious!! My husband thoroughly enjoyed these cookies and i’m happy to have something to make for him. mmm!
You’re welcome Katie. I’m happy that you are loving the recipes.
Thanks so much for this recipe and for your awesome blog! I must try it for my little one.
I can’t eat eggs and this is amazing. Thanks for sharing it. It’s very tasty.
You’re welcome Carol.
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