Banana Bread Cookies with Chocolate Chips, Walnuts & Cream Cheese Glaze (vegan & plant-based w/ gf option)

At our school, each teacher is assigned a group of students with whom we enjoy a communal meal every other day. This changes quarterly, and we dine with our Advisory Groups on alternate days throughout the year.

Our new groups started just after winter break, and mine has come together–boys and girls–over cookies!

It started because two girls engaged me in a conversation about cooking and baking. I asked a favorite recipe to bake, and one said Chocolate Crinkle Cookies, a childhood favorite of mine too. I asked if they had ever tried Red Velvet Crinkle Cookies, they had not, so I made some for them. Everyone devoured them–politely taking several with a napkin–and even boys from other tables came over and asked if they could have some. The answer, “Of course!”

Last week, they mentioned Banana Bread Cookies with Chocoate Chips and Walnuts, so with Monday a holiday and more time for baking, I did some research, tweaked a recipe I found, added a thick frosting-like glaze, and took them to lunch on Tuesday. It was so cold, I “refrigerated” them in my car!

There was not a cookie left standing with my group–politely–taking ones for themselves and friends and, again, kids stopping by to ask if we would share…and yes we would!

The best part is the connection and conversation around the cookies…the Three Cs!

Note: I always warn of nuts as even Miyoko’s vegan butter is made from cashews.

Bread Cookies with Chocolate Chips & Walnuts (vegan & plant-based w/ gf option)
Yield: 12 cookies

Cookies:
2-6-inch long very ripe bananas
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/3 cup vegan butter, melted (I love Miyoko’s)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 gluten-free 1:1 baking mix (Bob’s Red Mill is my choice) or all-purpose flour
Pinch salt if not using salted vegan butter
1/2 cup vegan chocolate chips (check to see if they are gluten/allergen-free if necessary) + more for garnish if desired
1/4 cup chopped walnuts + more for garnish (or use 12 halves for garnish)

Preheat oven to 350 degrees. Line a large cookie sheet with Silpat or parchment paper. In large bowl of electric mixer, beat banana and sugars on medium speed until creamy and smooth. Add remaining ingredients, except chocolate chips and nuts, and beat on low speed until completely combined, scraping down sides of bowl as necessary. Avoid over beating, especially if using all-purpose flour. Fold in chocolate chips and nuts. Use a cookie scoop or tablespoon to make twelve 2-tablespoon size mounds, 2 inches apart. Bake about 5 minutes, press down tops with a spatula to about 1/2-inch thick, and bake for another 6 to 8 minutes or until lightly brown and set. (Sometimes I press down again.) Cool, spread with about a teaspoon of glaze, and garnish as desired with chocolate chips and walnuts.

Glaze:
2 tablespoons (1 ounce) vegan cream cheese, at room temperature, or microwaved a few seconds until very soft
1 tablespoon vegan butter, at room temperature, or microwaved a few seconds until very soft
1/8 teaspoon vanilla extract
1/4 cup confectioner’s sugar (check to make sure it is gluten-free if necessary)

Whisk together in a small bowl to make a thick glaze.