Banana Ube Cookies

(vegan, gluten-free)

Ube is a purple yam native to Southeast Asia that has a vibrant purple color and a unique malty flavor. Although it has been a staple of Filipino cooking for years, it has recently been “discovered” by trendy bakers in the US who have no doubt seen it on numerous TV baking competitions. Having only recently discovered it myself, I am completely fascinated by its subtle flavor, bright color, and instant street cred it gives me with the fashionable culinary set.

This vegan, gluten-free recipe combines the tropical flavors of banana and ube. White chocolate chips adds a sweet dimension of texture to balance out the cookie. After taking her third cookie, my wife asked, “These are nutritious, right?” Sure, dear. Sure.

INGREDIENTS

• 2 tablespoons ground flaxseed
• 1 frozen banana, thawed
• 2-4 tablespoons plant milk (e.g. almond or soy)
• 1 teaspoon vanilla extract
• 2 teaspoons ube extract
• 1 teaspoons apple cider vinegar
• 4 tablespoons vegan (or regular) butter, melted and cooled
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 cups (10 oz.) gluten-free all-purpose baking flour
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• ¾ cup vegan white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Mix together thawed banana, flaxseed, plant milk, vanilla, ube extract, and apple cider vinegar in a blender just until smooth. Let sit at room temperature for about 10 minutes to hydrate flaxseed.
3. In separate bowl, mix together melted butter, brown sugar, and granulated sugar.
4. Add butter to flaxseed mixture and mix with electric mixer for about 5 minutes.
5. In separate bowl, whisk together flour, baking powder, xanthan gum, and salt in large bowl.
6. Add dry ingredients to wet ingredients and mix with electric mixer until thoroughly combined. Stir in white chocolate chips.
7. Scoop 1 tablespoon balls onto a parchment-covered baking sheet, leaving at least 2 inches between cookies.
8. Bake for 12-14 minutes, or until just barely firm. Let cookies cool on pan for 5 minutes, then remove to wire rack to cool completely.

NUTRITION FACTS

Per cookie: 82 calories, 2g fat, 0.2g fiber, 0.5g protein