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Banoffee Vegan Cookie Dough

  • Author: romylondonuk
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Cookie Dough
  • Method: No-bake
  • Cuisine: British
  • Diet: Vegan


Deliciously sweet Banoffee Vegan Cookie Dough, refined sugar free and instead sweetened with coconut sugar and maple syrup. Easy to make in just a few minutes.


  • 80g banana chips, ground into flour
  • 1 tin chickpeas
  • 2 tbsp smooth peanut butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 65g coconut sugar
  • 25g white vegan choc chips
  • melted white chocolate to drizzle (optional)


  1. If your banana chips are ground into flour yet, then start by placing them into a spice grinder (or similar) and blend them into a fine flour. Set aside.
  2. Transfer the drained chickpeas, smooth peanut butter, maple syrup and vanilla extract into a food processor and process until smooth and creamy.
  3. To a large bowl, add the banana flour and stir in the coconut sugar and pinch of salt.
  4. Pour the wet chickpea mixture into the bowl and stir all ingredients together with a spatula until firm and well combined. Lastly stir in the chocolate chips.
  5. Divide the cookie dough between 2 serving jars and decorate with some banana chips and melted chocolate (optional).
  6. Enjoy right away or keep in the fridge in an airtight container for up to 3 days.

Keywords: cookie dough, vegan cookie dough, banoffee, banoffee cookie dough

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