A warm hush of caramel and banana, the salt-bright snap of Biscoff, and a cloud of dairy-free cream — these cookies arrive like a memory of pie, portable and plush. Each bite is layered: crisp, toffee-dense, and softly vanillan, a little domestic ritual in miniature. They invite patience and small, slow pleasures.
Why make this recipe
Because it translates the lavishness of banoffee pie into a hand-held, everyday indulgence. It’s a way to fold ripe banana sweetness, sticky vegan caramel, and crunchy biscuit into a compact treat that still tastes like ceremony. For vegan bakers and curious guests alike, these cookies are both comforting and unexpected.
How to make Vegan Banoffee Pie Cookies
Ingredients:
- 115g dairy-free butter, cubed/softened
- 140g caster sugar
- 30ml dairy-free milk
- 1 medium sized banana, mashed
- 220g all purpose/plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 batch Vegan Caramel Sauce
- 220ml dairy-free whipping cream
- 1 tablespoon custard powder (vegan)
- Banana chips
- Crushed Biscoff cookies
Directions:
Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper. In a mixing bowl, beat the dairy-free butter and caster sugar until light and creamy. Add the dairy-free milk and mashed banana, mixing until combined. Sift in flour, baking powder, and bicarbonate of soda, mixing until just combined to form a thick dough. Scoop the dough into 40g balls and place on the lined trays, leaving space in between. Bake for 10-12 minutes until lightly golden. Once out of the oven, use a cookie cutter to shape the cookies and let them cool fully. Prepare a batch of vegan caramel sauce in advance and chill. Spoon caramel onto each cookie and chill in the freezer. Whip the dairy-free cream and custard powder until stiff peaks form. Spoon or pipe the whipped cream onto each cookie, then decorate with crushed Biscoff cookies and banana chips. Serve and enjoy! Store in an airtight container in the fridge for 2-3 days.
How to serve Vegan Banoffee Pie Cookies
Present them cold from the fridge for a firm caramel layer that yields with a slow, buttery pull. Let them sit five minutes at room temperature if you prefer the caramel softer and the cream slightly relaxed. A porcelain plate, a linen napkin, and a deliberate sip of black tea will heighten the quiet luxury of each bite.
How to store Vegan Banoffee Pie Cookies
Keep finished cookies refrigerated in a single layer or separated by parchment to protect the cream topping. Stored in an airtight container, they stay best for 2–3 days — beyond that the crisp edges soften and the textures merge. Caramel and biscuit components can be made up to a week ahead and chilled separately.
Tips to make Vegan Banoffee Pie Cookies
- Use a very ripe banana for the most fragrant sweetness; its aroma elevates the dough.
- Chill the caramel thoroughly so it sets quickly on the cookie and doesn’t bleed into the base.
- Pipe the cream with a chilled nozzle to keep peaks clean and sculptural.
- For perfectly round cookies, cut with a cookie cutter while warm and just set, then allow to finish cooling on a rack.
- Measure flour by spooning it into the cup and leveling — overpacking yields dense cookies.
Variations (if any)
- Swap crushed Biscoff for crushed speculoos or digestive biscuits for a different spice note.
- Fold a pinch of ground cinnamon or cardamom into the dough to deepen the warmth.
- For a nutty lift, scatter toasted hazelnuts or pecans over the whipped cream.
- Make mini versions (20g dough balls) for bite-sized tea cookies.
FAQs
Q: Can I make these gluten-free?
A: Yes — substitute an equal weight of a 1:1 gluten-free flour blend that contains xanthan gum. Bake times may be slightly shorter; watch for golden edges.
Q: How do I stop the caramel from making the cookie soggy?
A: Chill the caramel until firm and apply a thin layer to each cooled cookie, then freeze briefly to set. This seals the surface so moisture doesn’t penetrate the crumb.
Q: Can I use canned coconut cream instead of dairy-free whipping cream?
A: Full-fat coconut cream can be whipped when very cold, but it often has a softer texture. Stabilize with a small amount of vegan custard powder or a teaspoon of powdered sugar if needed.
Q: Is there an egg substitute needed in the dough?
A: This recipe is inherently egg-free thanks to the banana and dairy-free butter. The mashed banana acts as binder and flavor.
Conclusion
If you’d like a reference for a date-based vegan banoffee caramel to inspire your sauce, see Vegan Banoffee Pie with Date Caramel Sauce — Oh My Veggies. For another take on banoffee cookies and plating ideas, explore Vegan Banoffee Cookies — Klara’s Life.
In the end, these little cookies are a slow composition: sweetness tempered by salt, textures that sing against one another, and the quiet reward of patience in the kitchen.
Vegan Banoffee Pie Cookies
Ingredients
Method
- Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.
- In a mixing bowl, beat the dairy-free butter and caster sugar until light and creamy.
- Add the dairy-free milk and mashed banana, mixing until combined.
- Sift in the flour, baking powder, and bicarbonate of soda, mixing until just combined to form a thick dough.
- Scoop the dough into 40g balls and place on the lined trays, leaving space in between.
- Bake for 10-12 minutes until lightly golden.
- Once out of the oven, use a cookie cutter to shape the cookies and let them cool fully.
- Prepare a batch of vegan caramel sauce in advance and chill.
- Spoon caramel onto each cookie and chill in the freezer.
- Whip the dairy-free cream and custard powder until stiff peaks form.
- Spoon or pipe the whipped cream onto each cookie, then decorate with crushed Biscoff cookies and banana chips.
- Present them cold from the fridge for a firm caramel layer or let them sit for five minutes at room temperature for a softer caramel.
- Serve on a porcelain plate with a linen napkin alongside a sip of black tea.