Makes 9 cookies
1 cup tigernut flour
3 tablespoons peanut butter*
2 tablespoons coconut oil
1 ripe banana, mashed
3 tablespoons coconut sugar
½ teaspoon cinnamon
⅛ teaspoon sea salt
½ tablespoon vanilla extract
Optional add in’s: cacao nibs, dark chocolate chips, or chopped up nuts.
Preheat oven to 350° F and line a baking tray with parchment paper.
In a small saucepan on the stove add coconut oil and peanut butter and gently melt on low heat until combined, about 5 minutes. Stir often to make sure mixture does not burn!
In a large bowl add in mashed banana, tiger nut flour, coconut sugar, cinnamon, sea salt, vanilla extract, and melted peanut butter and coconut oil. Gently mix to thoroughly combine. Feel free to add in nuts or chocolate chips if desired.
Scoop a heaped tablespoon onto lined cookie tray until all batter is used. Bake in the oven for 15-18 minutes, or until the edges of the cookies are lightly browned.
Remove from oven and let cool. Enjoy!
*Feel free to swap with another nut or seed butter for allergies and sensitivities.
Turn these cookies into an ice-cream sandwich by making some banana ice cream. Note: make sure your cookies are completely cooled before adding in nice cream. These get messy, but are absolutely delicious!
Simply scoop a heaping tablespoon of nice cream onto cookie and sandwich with another cookie. Devour immediately! You can also use other ice cream or non-dairy ice cream smooched between these cookies as well.
Recipe from VeguKate
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