While I am a huge fan of banana flavored things I am NOT a huge fan of bananas. The texture is on par with pudding and smoothies for being scientifically unable to go down my throat without triggering a gag reflex. Frozen bananas save the day. They have the consistency of ice cream with all the nutrients of a banana!
I used frozen bananas in place of ice cream to keep these chocolatey cookies vegan. If you lead a life of time and luxury (which I characterize by being allowed to pee with less than two extra people in the room) you could use the method here for creating banana ice cream. Once its ready you could sandwich neat little scoops between the cookies. Of course you can also feel free to use your favorite non-dairy ice cream (made from something like rice or coconut) or if you’re not vegan just use whatever kind of ice cream floats your boat. With all the fruity flavors going on in this cookie I like it with a simple vanilla bean ice cream, but you might want to try chocolate, raspberry, or almond brittle.
I recommend filling the sandwiches when you’re ready to eat them. If you choose to freeze them they will come out rock hard and you won’t be able to bite into it. Oh, and the best thing about making vegan cookies? Eating the raw dough guilt free. Not that I would know anything about that.
- ½ cup raspberry apricot preserves
- 1 cup granulated sugar
- ⅓ cup coconut oil, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ⅓ cup plus 2 tablespoons unsweetened dutch process cocoa powder (sifted)
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2-3 ripe bananas
- Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper.
- Peel the bananas and slice into ½" discs. Place in a single layer on a clean baking sheet and place in the freezer while you prepare the cookies.
- In a large bowl, combine the preserves, sugar, oil, vanilla, and almond extract.
- In a separate bowl combine the cocoa powder, flour, baking soda, and salt.
- Add the dry to the wet ingredients in three batches, mixing well with a fork after each addition. You may need to use your hands near the end to mix it all together. The dough will be slightly crumbly.
- Roll the dough into walnut sized balls and flatten with the palm of your hand into a 2 inch disk. Place on the prepared baking sheet ½" apart (cookies will not spread while baking). Bake for 9-10 minutes. Let stand on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Once the cookies are cooled, place slices of frozen banana between two cookies and enjoy.