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!
Oil- and Sugar-free Banana Bread Cookies
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!”
- Prep Time: 10
- Cook Time: 14
- Total Time: 24
- Yield: 18
- 1 1/4 cups whole wheat pastry flour
- 2 Tbsp. wheat germ
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 cup tahini
- 1/2 cup Natvia Baking Blend
- 3 very, very ripe bananas
- 3 Tbsp. water from pressed tofu (see Notes)
- 1 1/2 tsp. vanilla extract
- Preheat the oven to 350-degrees F and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, wheat germ, baking powder, baking soda, and cinnamon. Set aside.
- 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.
- 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.
- 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.
- 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!
- Add raisins and/or chocolate chip cookies!