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Coconut Cream Banana Bread Cookies

Coconut Cream Banana Bread Cookies

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 bananas (very ripe, peeled)
  • 2/3 cup almond flour
  • 2/3 cup buckwheat groats
  • 2 tsp cinnamon powder
  • 2 tsp chia seeds
  • 1 tsp vanilla powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp ginger powder
  • 1/8 tsp himalayan salt
  • 1/4 cup coconut meat (young)
  • 1/4 cup water
  • 1 tsp maple syrup
  • 1 Tbsp maple syrup
  • 1 tsp cacao powder
  • 1 tsp water

Method
 

  1. Mash the bananas with a fork (or your/ hands, woo) and then mix in everything else. You should end up with a gooey wet dough that holds it shape.
  2. Scoop into cookies with an ice cream scoop (or whatever) onto a liner dehydrator tray and dehydrate for 2-3 hours at 115 degrees. Or just use your oven at it’s lowest temperature like I do. The cookies are done when they hold their shape and are a little chewy. Let them cool if you want.
  3. Blend it all until smooth. If your blender is big, you may have to double the amounts but seriously when has leftover coconut cream ever been an issue.
  4. Spread coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.
  5. Stir the ingredients together until smooth, it will take a second for the cacao to combine with the liquid then drizzle on your cookies! Enjoy!