These cookies taste like banana bread. We all like banana bread (except for the crazies). Therefore, we (except for the crazies) will all like these. [Note to crazies: I do love you so, but the fact that you don't like banana bread makes me question your sanity, that's all.]

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Banana Bread Cookies With Coconut Cream and Chocolate Sauce [Vegan, Raw, Gluten-Free]

Serves

18

Ingredients

Cookies:
  • 3 peeled very ripe bananas
  • 2/3 cup almond flour
  • 2/3 cup buckwheat groats
  • 2 teaspoons cinnamon powder
  • 2 teaspoons chia seeds
  • 1 teaspoon vanilla powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon Himalayan salt
Coconut cream:
  • 1/4 cup young coconut meat
  • 1/4 cup water
  • 1 teaspoon maple syrup
Chocolate Sauce:
  • 1 tablespoon maple syrup
  • 1 teaspoon cacao powder
  • 1 teaspoon water
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Preparation

To make the 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. 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.
To Make the Chocolate Sauce:
  1. Stir the ingredients together until smooth, it will take a second for the cacao to combine with the liquid.
  2. Spread coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.

Notes

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.



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