Coconut Cream Banana Bread Cookies
Coconut Cream Banana Bread Cookies
Prep
15min
Total
30min
Servings
8
Ingredients
12
Level
Easy
Prep
15min
Total
30min
Servings
8
Ingredients
12
Level
Easy
Recipe by:Emily Von Euw
Coconut Cream Banana Bread Cookies
Prep:15minTotal:30minServes:8
Ingredients
Banana Bread Cookies
Coconut cream
Chocolate sauce
Directions
To make the banana bread cookies
  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.
To make the coconut cream
  1. 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.
  2. Spread coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.
To make the chocolate syrup
  1. 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!
Ingredients
Banana Bread Cookies
Coconut cream
Chocolate sauce
Directions
To make the banana bread cookies
  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.
To make the coconut cream
  1. 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.
  2. Spread coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.
To make the chocolate syrup
  1. 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!
Directions
To make the banana bread cookies
  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.
To make the coconut cream
  1. 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.
  2. Spread coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.
To make the chocolate syrup
  1. 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!
Notes

Note:

ADAPTIONS: Use buckwheat or oat flour instead of almond flour; use rolled oats or coconut shreds instead of buckwheat; use vanilla extract instead of vanilla powder.

OPTIONAL: Add some Earth Balance peanut butter into the cookie dough, ya really can’t go wrong with PB and bananas.

Coconut Cream Banana Bread Cookies

 

 

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.