Vegan Caramelized Banana Cookie dough

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Why You’ll Love This Recipe

• Edible cookie dough – no need to bake, this recipe was made to be enjoyed raw!
• Rich caramel flavor – in addition to the caramel-like notes from the dates and roasted cashews, adding caramelized bananas brings this recipe into new levels of rich, caramel flavor.
• Blender recipe – this cookie dough comes together quickly, all you’ll need is a blender or food processor.
• Naturally sweetened – this edible cookie dough is free of refined sugars – instead, we’re using maple syrup and bananas.
• Fiber and protein – using cashews and chickpeas means that this recipe is helping you reach your protein and fiber goals – one 1/2 cup serving has 9 grams of protein and 6 grams of fiber.

Ingredients to Make Vegan Caramelized Banana Cookie Dough

To make this creamy, indulgent cookie dough, you’ll need:

• Cashews – to create a smooth, buttery texture.
• Chickpeas – to add bulk, fiber, and extra plant-based protein.
• Maple syrup – for a mineral-packed touch of sweetness.
• Medjool dates – to thicken the dough and add a caramel-like sweetness
• Vanilla – a classic flavor enhancer used for so many cookie recipes!
• Sea salt – to balance the sweetness and cut through any bitterness from canned chickpeas and dark chocolate.
• Dark chocolate – chopped chocolate adds a lovely texture and interest.
• Banana – caramelized in the oven and folded in with the chocolate chips

How to Make Vegan Caramelized Banana Cookie Dough

1. Caramelized bananas
   • Preheat the oven to 400°F
   • Slice one medium banana into 1″ thick discs, then arrange on a baking sheet lined with parchment paper OR you can use these cute mini cast iron skillets from Figmint at Target (not sponsored).
2. Blending – order matters!
   • In a food processor, blend the cashews to turn them into a smooth and creamy butter. Be patient! This will take several minutes.
   • Next add the rinsed and drained chickpeas, maple syrup, dates, vanilla and sea salt. Blend until fully incorporated into a smooth dough.
3. Fold in the add-ins
   • Turn off the blender, remove the blade (if possible) and toss in the chocolate chips and banana – stirring by hand.
4. Chill & serve
   • Refrigerate for at least 15 minutes to thicken the dough.
   • Enjoy!

Serving Ideas

Spread on Toast – Smear onto sourdough or a warm slice of banana bread.

Swirled into Oatmeal – Stir a spoonful into warm oats for a dessert-like breakfast.

Rolled into Energy Bites – Form into small balls after letting the dough thicken in the fridge for the perfect meal prep snack!

Dipped with Apple Slices – dip crisp apple slices in this healthy cookie dough for a wholesome, balanced snack. 

Recipe Tips

• Use ripe bananas and take advantage of their natural sugars for caramelization. As bananas ripen, their natural starches break down into smaller, digestible, and flavorful sugar compounds (fructose and glucose). The browner the better!
• Use a high-speed food processor to get the creamiest texture.
• Adjust sweetness by adding more or less maple syrup to taste.
• For a firmer dough, refrigerate for 2 hours before serving.

FAQ

Can I use a different nut instead of cashews?

Yes! Almonds or peanuts work well, but cashews give the creamiest texture without imposing on the flavor profile (like a peanut would). To make this recipe nut allergy friendly, use sunflower seeds!

Is this cookie dough gluten-free?

Yes! Every ingredient is naturally gluten-free. 

Can I skip the chickpeas?

The chickpeas contribute most of the bulk to this cookie dough recipe. I promise you won’t taste them! Just be sure to use no salt added chickpeas and rinse them before adding to the blender.

How do I store this cookie dough?

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.

Can I bake these into cookies?

I don’t recommend baking this cookie dough. This recipe was developed to be eaten raw! For an edible chocolate chip cookie that is also vegan and gluten free, subscribe to my email list and you’ll receive a digital recipe card for my favorite vegan chocolate chip cookie recipes. 

Can I skip the banana?

You can certainly leave out the caramelized banana in this recipe. I consider the banana an add-in, just like the chocolate chips. This edible vegan cookie dough recipe is excellent on its own!

That said, I really encourage you to give it a try!! Pieces of caramelized banana elevate the cookie dough to something akin to a chunky monkey ice cream. Yum! If you’re a fan of bananas, you’ll be swooning over the sweet, nutty flavor complexity that this ingredient adds. 

Recipe Card

Did you try this recipe? Let us know how it went in the comments below!