Vegan Banana Pudding with Gluten Free Almond-Oat Cookies

Vegan Banana Pudding with Gluten Free Almond-Oat Cookies

This is my take on the classic Banana Pudding:). A creamy pudding made with non dairy milk(coconut & almond), dates & vanilla, gluten free oat cookies & fresh bananas layered in a parfait cup and topped with coconut whip cream. This recipe serves 3… with left over cookies:)

For the Pudding:

  • 1/3 – 1/2 cup Dates, Softened
  • 3 Tbs. Tapioca Starch
  • ⅛ tsp. salt
  • 1 Can Coconut Milk
  • 3/4 Cup Non Dairy Milk
  • 1 ½ tsp. vanilla extract

Blend all ingredients in a high speed blender till smooth. Heat in a small saucepan till it thickens. Chill.


For the Cookies:

These are simple cookies that are not too sweet. I love the texture that it adds to the pudding.

  • 1/4 Cup Coconut Oil, melted
  • 1/4 Cup Apple Sauce
  • 1/2 Cup Maple Syrup
  • 1 Flax Egg (1 Tablespoon Ground Flax mixed with 3 Tablespoons Water)
  • 1 Tablespoon Vanilla
  • 1 Cup Oat Flour
  • 1 Cup Almond Flour
  • 1 teaspoon Baking Powder
  • Pinch of Salt

Preheat oven to 350 degrees. Mix flax egg and set aside. Whisk together the oat flour, almond meal & baking powder, set aside. In another bowl, combine the coconut oil, apple sauce, maple syrup, flax egg & vanilla. Add wet ingredients to the dry and mix till smooth. Chill batter for about 30 minutes. I made small cookies, and dropped about 2 teaspoons of batter for each. Bake for 12-15 minutes, till the edges are slightly golden.

Click Here for an Easy Coconut Whip Cream


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