Coconut Almond Banana Cookies
Chewy vegan breakfast cookies with sweetness from banana, coconut sugar and chocolate chips.
Servings 5
Cost 5
Ingredients
- 1 cup almond flour, slightly generous (120 grams)
- 4 teaspoons coconut sugar
- ¼ teaspoon baking soda or ½ teaspoon baking powder
- Pinch of salt optional – or you can sprinkle a little on top
- 6 tablespoons pureed extremely ripe banana 80 grams, 1 very large banana
- ⅔ cup toasted unsweetened flaked coconut toasted (40 grams)
- ¼ cup semisweet chocolate chips or chopped dark chocolate
Instructions
- Puree the banana in a blender or Nutribullet. If you mash it, you’ll need to mash it very well. It should be smooth and almost fluid.
- In a mixing bowl, mix together the almond flour, coconut sugar, baking soda (or powder) and salt. Stir very well so that everything is evenly distributed.
- Add the 6 tablespoons of banana and stir to make a soft dough, then stir in the coconut and chocolate chips. The dough should be easy to scoop into balls that hold together. If for some reason it is too loose, add more almond flour. If too dry, add more banana.
- Using a large cookie scoop, scoop out 5 big spheres of dough. For smaller cookies, use a smaller scoop or use a tablespoon and just shape into 10 balls. The dough should hold together and be really easy to work with.
- Bake on a parchment lined baking sheet at 350. Large ones should be done in 15 minutes (though I like to bake them up to 18) and small ones are done in 12. You can eat them warm, but they’re great when completely cooled. I like them cold right out of the freezer. They freeze quite well.
