Blog Tour Wrap-Up + Banana Bread Cookies + Giveaway

Sugar-free Oil-free Vegan Banana Bread Cookies by An Unrefined Vegan

Seems like it just started! But today marks the last day (phew!!) of the Crave Eat Heal Blog Tour that made stops at over 30 beautiful blogs. I plugged myself into the last spot on the tour so that I could properly celebrate this momentous occasion – – not only with a recipe for sugar-free, oil-free, easy recipe for soft and tender Banana Bread Cookies – – but with a giveaway for TWO U.S. winners to each receive a copy of my cookbook, Crave Eat Heal, plus the whole shebang of Natvia products pictured below. 

As an aside…I’ve hopped onto the bean-water-as-egg-replacer bandwagon. Not as a meringue (I was never a fan), but instead of flaxseed meal or chia seeds (which can lead to gummy baked goods). I followed Vedged Out’s example and used bean water straight up in my cookie dough. My little twist was using the liquid you get when you press tofu. Sound gross? It isn’t. You won’t taste even a hint of tofu in these cookies. And the light, cake-like result is unbelievable. I encourage you to give the recipe below a try – and stop pouring that tofu water down the drain!

Entering the giveaway is as easy as baking my cookies – just scroll down below and take off in the Rafflecopter. The giveaway runs through June 17 and is open to those in the U.S. only. Before you do, though, be sure and print off the Banana Bread Cookies recipe so that you’ll be ready to bake when you win those Natvia products! 

Crave Eat Heal + Natvia Giveaway on An Unrefined Vegan

Sugar-free Oil-free Vegan Banana Bread Cookies by An Unrefined Vegan 

Oil- and Sugar-free Banana Bread Cookies
Yields 18
A light and fluffy cookie with a cake-like texture and rich banana bread flavor. These guilt-free cookies have zero oil and zero refined sugar. The secret to their texture is tofu "water!"
Write a review
Print
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
76 calories
13 g
0 g
2 g
2 g
0 g
37 g
40 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
37g
Yields
18
Amount Per Serving
Calories 76
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 40mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
5%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
3%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cups whole wheat pastry flour
  2. 2 Tbsp. wheat germ
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1 tsp. ground cinnamon
  6. 1/4 cup tahini
  7. 1/2 cup Natvia Baking Blend
  8. 3 very, very ripe bananas
  9. 3 Tbsp. water from pressed tofu (see Notes)
  10. 1 1/2 tsp. vanilla extract
Instructions
  1. Preheat the oven to 350-degrees F and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, wheat germ, baking powder, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, mix the tahini and Natvia until creamy. Add the bananas, tofu water, and vanilla extract and continue to mix until well-combined, smooth, and creamy. Turn off the mixer and pour in the flour mixture. Starting on the lowest speed, begin to mix the dough. You can turn up the speed another notch and continue to mix until you don't see any more flour. Scrape down the sides of the bowl if necessary.
  4. Drop generous tablespoonfuls of dough onto the baking sheets. You should get between 16-18 cookies. Bake them for about 12 minutes, switching the pans halfway through for even baking.
  5. Let the cookies rest on the pans for a few minutes and then carefully transfer to wire racks for cooling. Store in an air-tight container for up to 3 days, or wrap individually and freeze.
Notes
  1. Do not use the water that the tofu is stored in - rather, you want to press the tofu (I use a Tofu Xpress) and reserve 3 tablespoons of that water. It will be slightly thick and slightly yellow. Trust me, you do not taste even a hint of it in the cookies!
  2. Add raisins and/or chocolate chip cookies!
beta
calories
76
fat
2g
protein
2g
carbs
13g
more
an unrefined vegan http://anunrefinedvegan.com/

Sugar-free Banana Bread Cookies from An Unrefined Vegan

ENTER THE GIVEAWAY

52 thoughts on “Blog Tour Wrap-Up + Banana Bread Cookies + Giveaway

  1. mommaj4

    I have to say I crave chocolate the most ~ and I’m diabetic ~ (type 1.5), so sugary treats are not an option for me! So happy I’ve found you Annie! 🙂

    Reply
  2. coconutandberries

    Congratulations again Annie! I’ve seen quite a few of the reviews and they’ve all been singing the book’s praises.
    Intrigued by the tofu liquid thing here. I still haven’t got around to trying the chickpea liquid in baking. Mainly because I usually cook my chickpeas from scratch…but I have a packet of tofu in the fridge!

    Reply
    1. An Unrefined Vegan

      Thank you, Emma!

      Give the tofu water a try! It’s kinda cool . BTW, I think you can use the cooking liquid from homemade beans just like the canned bean water. Haven’t tried it myself yet.

      Reply
      1. coconutandberries

        I didn’t realise that! Thank you. I guess as long as there’s not too much water than the concentration of starches…or whatever it is (!) will still be high enough.

  3. Tiffany

    I crave chocolate the most, always have. But over the past few months I’ve also been craving dark leafy greens.

    Reply
  4. Jessica Eagle

    Congratulation again Annie 🙂

    I’m really intrigued with your tofu water ?! Cool…I must try that. I have a question regarding the Natvia Baking Blend. I don’t have access to that product in Canada but I’m wondering if I could use my stevia from Nu Naturals ?! This kind of stevia is liquid though ?! What do you think or should I use other kind of natural sugar ?

    Thanks 🙂

    Reply
  5. Krista F

    I crave chocolate the most. I try to eat it in a healthy way–sometimes successfully–sometimes not. 🙂

    Reply
  6. Virginia

    Annie, using the tofu water is a brilliant idea. One question: Are the cookies “heavier” and harder to digest?
    Thank you.

    Reply
  7. Jordan D.

    I always crave salty-sweet…whether that means tortilla chips followed by banana soft serve, or just a bag of kettle corn popcorn!

    Reply
  8. Virginia

    Annie, I just noticed that you described the cookies as “light and fluffy.” Please disregard my previous comment. When I mentioned this recipe to a vegan colleague, she wondered if they would be dense like some Black Bean brownie recipes tend to be. So, I asked the question without paying attention to details. I have agreed to prepare this recipe and she can decide. Thank you.

    Reply
  9. EVA

    Chickpea water is kicking black beans out as the new up-and-coming vegan secret ingredient, but tofu water is new! I like the idea of actually getting a use out of it since it takes forever and a day to process. I crave so much, actually…..but being from Wisconsin, I always crave a really good creamy custard. Coconut milk ice cream always tastes a little too much like coconut when I really want an untainted vanilla flavor.

    Reply
  10. Pingback: Buckwheat Noodles with Spicy Almond Sauce | Vegan Miam

  11. Pingback: Vegan Chocolate Chip Oatmeal Cookies

Fill in the Blank: