Homemade butterscotch, banana and coconut come together deliciously for these divine cookies. The butterscotch melts while they bake, giving the cookies a nice caramelized texture and flavor; crispy on the outside, but chewy on the inside. They are perfectly paired with a glass of coconut milk.
Ingredients
1 cup vegan butter
1/2 cup coconut oil
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 tablespoon maple syrup
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
1 cup shredded coconut
1/2 banana
coconut oil cooking spray (optional)
Directions
Preheat the oven to 325°F. For the homemade butterscotch chips, melt together coconut oil, 1 cup brown sugar and 1/2 cup butter in a medium saucepan. Stir continually, bringing the mixture to the point right before boiling, then turn the heat down to low. Continue to cook until the sugar is fully dissolved. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the liquid gold into a container lined with parchment paper and refrigerate for 3-4 hours until solid. Cut into small chips and set aside about 1 cup of them for the cookies. Any extras can be stored in the fridge in an air-tight container. Sift the flour, baking powder, baking soda and salt into a bowl. In a separate bowl, cream the other 1/2 cup butter until fluffy with a hand mixer. Continue beating, gradually adding in the granulated sugar and the remaining 1/2 cup brown sugar until fully incorporated. Reduce the mixing speed to low and add in the applesauce, 1/2 tablespoon maple syrup and 1 teaspoon vanilla until blended. Add in the dry ingredients and mix it in with a spoon or spatula. Mash the banana with a fork and mix it in, then stir in the coconut and the butterscotch chips. Refrigerate the dough for a half hour. Grease a baking sheet with coconut oil or coconut oil cooking spray. Scoop evenly spaced balls of dough onto the baking sheet and bake for about 14 minutes. Enjoy!
1 cup vegan butter
1/2 cup coconut oil
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 tablespoon maple syrup
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
1 cup shredded coconut
1/2 banana
coconut oil cooking spray (optional)
Directions
Preheat the oven to 325°F. For the homemade butterscotch chips, melt together coconut oil, 1 cup brown sugar and 1/2 cup butter in a medium saucepan. Stir continually, bringing the mixture to the point right before boiling, then turn the heat down to low. Continue to cook until the sugar is fully dissolved. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour the liquid gold into a container lined with parchment paper and refrigerate for 3-4 hours until solid. Cut into small chips and set aside about 1 cup of them for the cookies. Any extras can be stored in the fridge in an air-tight container. Sift the flour, baking powder, baking soda and salt into a bowl. In a separate bowl, cream the other 1/2 cup butter until fluffy with a hand mixer. Continue beating, gradually adding in the granulated sugar and the remaining 1/2 cup brown sugar until fully incorporated. Reduce the mixing speed to low and add in the applesauce, 1/2 tablespoon maple syrup and 1 teaspoon vanilla until blended. Add in the dry ingredients and mix it in with a spoon or spatula. Mash the banana with a fork and mix it in, then stir in the coconut and the butterscotch chips. Refrigerate the dough for a half hour. Grease a baking sheet with coconut oil or coconut oil cooking spray. Scoop evenly spaced balls of dough onto the baking sheet and bake for about 14 minutes. Enjoy!