Girls in my a capella group often make cookies for practice, but unfortunately one of our members is vegan, and can never enjoy them with the rest of us. Recently we decided to try out a vegan cookie recipe. I’ve discovered that vegan cookie recipes aren’t too different from normal recipes, especially considering how simple most cookies are. All-natural recipes often substitute fruit (applesauce, bananas) and plant-milk (soy, almond) for certain ingredients. We found a recipe for Mexican Hot Cocoa Vegan Cookies that we loosely based our cookies off of but ended up adding a bunch of random food we had on hand, including bananas and coconut. The result was a rich chocolate cookie with a subtle banana note and spicy after-taste due to cayenne pepper. Someone hanging out in the kitchen dubbed these “cayana” cookies.
Chocolate Cayana Cookies
Loosely adapted from (Never home)Maker
- 1/2 canola/vegetable oil
- 1 cup loosely packed brown sugar (or substitute white)
- 1/4 cup honey
- 3 tablespoons soy milk (almond may be substituted)
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 2/3 cup wheat flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon cinnamon
- 1/2 cup bittersweet chocolate chips
- 1 banana
- 1/3 cup coconut flakes
- extra 1/2-2/3 cup wheat flour
Pre-heat oven to 350 degrees F. Prepare two baking sheets, either with baking spray or parchment paper.
In a bowl, mix together oil, honey, and sugar. Add the vanilla and soy milk and mix until well-blended.
In a separate bowl, whisk together flours, cocoa powder, baking powder, salt, cinnamon, and cayenne. Add the dry ingredients to the wet, mixing until just incorporated. Mix in the chocolate chips and coconut. Set aside.
Mash the banana and mix 1/3 cup of the extra wheat flour. Add the banana mixture to the cookies. This will make the mixture very wet, so slowly add the rest of the wheat flour until the dough is sticky but firm.
Using a tablespoon, spoon balls of dough onto baking pans and bake for 12-14 minutes. The cookies should feel a little wet but will harden as they cool.