A fun take on a traditional Banoffee Pie. These Vegan Banoffee Pie Cookies are filled with mashed banana, with a homemade vegan caramel, custard flavoured whipped cream and topped with a Biscoff crumble and banana chip. Vegan, no-egg, no-dairy and easy to make!
Vegan Banoffee Pie Cookies
If you love banoffee pie and can’t resist a soft, sweet and chewy cookie, then these vegan banoffee pie cookies are about to become your new favourite sweet treat! Inspired by the classic dessert ‘Banoffee pie’, these cookies combine sweet banana flavour, a thick and chewy dairy-free caramel and a buttery cookie, all made 100% vegan and dairy-free. They’re easy to make, require simple ingredients, and are perfect for anyone looking for a plant-based dessert that doesn’t compromise on flavour! These vegan banoffee cookies deliver all the indulgence of banoffee pie in cookie form, you’ll love them!!
Looking for more fruity recipes? Check out my:
- Vegan Mango and Coconut Cake
- No-Bake Strawberry Cheesecake
- Vegan Banana Sandwich Cookies
- Vegan White Chocolate Raspberry Mousse Cake
- Mini No-Bake Orange Cheesecakes
What is Banoffee?
Banoffee is a name blend of ‘Banana’ and Toffee’, which are the main two flavours of the dessert. It’s a classic British dessert (banoffee pie), that balances sweet, and creamy flavours in every single bite. Traditionally, banoffee consists of a buttery base topped with thick layers of sticky caramelised toffee or gooey caramel, freshly sliced bananas, and a mountain of whipped cream. The pie is oftern finished with a sprinkle of shaved chocolate or chocolate chips / cocoa powder. It’s a dessert that will make your tastebuds tingle as its both indulgent and comforting. It’s a very simple dessert which is truly irresistible and timeless, making it such a well known and loved dessert.
Why you’ll love these cookies
- Cookie contains real mashed banana which gives the taste of banana bread – so good!
- Topped with a swirl of homemade gooey caramel sauce for the perfect banoffee sweetness!
- Each cookie has a smooth, custard-style whipped cream cloud on top that’s light yet luxurious!
- Finished with crunchy Biscoff crumbs for a warm, spiced depth of flavour, which pairs beautifully with the caramel and banana.
- Decorated with banana chips for extra texture, crunch and a banana boost.
- Completely vegan, but just as decadent as the classic dessert!
- A perfect balance of soft, creamy, crunchy, and chewy in every bite
- All the elements of a banoffee pie, in cookie form!
- Easy to make, and great for sharing (but sharing is totally optional)!.
Layers of a banoffee pie cookie
These cookies contain 3 main components – cookie, caramel and cream. Below I’ve written a short overview of each layer, but you can find the full written recipe and ingredients with method in the recipe card at the bottom of the page.
- Banana cookie
The cookie resembles banana bread. It’s light, fluffy with a slight crisp to the edges. It’s made with dairy-free butter for a ‘melt in the mouth’ cookie, then real mashed banana for the most delicious banana flavour. It’s in the middle of scone / cookie texture, so good!!!
- Caramel sauce
Whats banoffee pie without luscious caramel?! Swirled on top of each cookie is some homemade vegan caramel sauce, which comes together in less than 10 minutes and is thick, sweet and rich!
- Custard whipped cream
To add an extra delicious flavour, i added in some vegan friendly custard powder to the whipped cream. This is optional but oh my, it elevates the cream to the next level!
- Biscoff crumbs and banana chip
Nothing goes better with banoffee than caramel notes, so added some crushed Biscoff biscuits to the top of each cookie, then placed on a banana chip to show the flavour of the cookie.
Vegan Banoffee Pie Cookies FAQ
- Are these cookies 100% vegan? Yes, they’re made without eggs, airy, or any animal-derived ingredients!
- Do they contain real banana? Yes, they’re made with real banana (freshly mashed banana in the cookie for natural flavour and topped with dried banana chips.
- Is the caramel / toffee vegan? Yes, the caramel is vegan as its homemade and made from vegan condensed milk and dairy-free butter.
- Are these cookies gluten-free? Not by default, you can use a good quality gluten-free flour, but they tend to come out quite dry.
- How should they be stored? Store in an airtight container at room temperature for best freshness.
- How long do they stay fresh? Typically 3–5 days at room temperature, longer if refrigerated.
- Can they be frozen? Yes, they freeze well and can be thawed at room temperature before eating.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Banoffee Pie Cookies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make the best Vegan Banoffee Pie cookies, everything you love about a banoffee pie… in cookie form!
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 1 medium sized banana (mashed)
- 220g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
Ingredients for the caramel sauce
- 1 batch of Vegan Caramel Sauce
Ingredients for the cream
- 220ml of dairy-free whipping cream
- 1 tablespoon of custard powder (make sure its vegan)
+
- Banana chips
- Biscoff cookies (crushed)
Instructions
Method (cookie)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the dairy-free milk and mashed banana. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick coffee cookie dough. If the dough feels too wet, add in some more flour unitl it feels like a cookie dough texture (don’t add too much or it’ll result in dry / tough cookies).
- Scoop the banana cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales.
- Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down as they will spread when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, or make them into the ultimate banoffee pie cookie with more banana, caramel and cream!
Method (caramel)
- Make a batch of my vegan caramel sauce, and make sure its chilled and thick (make it the day in advance so it has time to set in the fridge overnight and thicken).
- Once ready, spoon some caramel to the top of each cookie, using the back of a spoon to spread it out.
- To prevent the caramel going everywhere, place directly in the freezer to chill the caramel onto the cookie while you make the cream. if the caramel is too wet when you try to add the cream on top, it’ll just slide off. Chilling the caramel when its on top of the cookies is essential.
Method (Cream)
- Add the double cream and custard powder into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
- Use an ice-cream scoop or spoon to spoon some cream on top of each cookie. Alternatively, you could transfer the cream into a piping bag fitted with a round tip nozzle and pipe a swirl on top of each cookie.
- To decorate, add a sprinkle of some crushed biscoff cookies and a banana chip.
- Serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
