Not only are these cookies so mouth-wateringly delicious, they’re also vegan friendly! What better way to spend the weekend than indulging?
- One ripe banana
- 2 cups of ground almonds
- 1 cup of oats
- ½ tsp. of baking powder
- 1 tbsp. of your choice of nut butter (I recommend almond or peanut butter, both work great!)
- 2 heaped tbsp. of coconut oil
- 1 tbsp. of your choice of syrup (I recommend agave or maple)
- Coconut sugar
- Chocolate chips (optional)
Preheat oven to 170c.
Mash a ripe banana with a fork until it’s smooth. Next, in a bowl, mix 2 cups of ground almonds, 1 cup of oats and ½ tsp. of baking powder. Add the mashed banana to the bowl, as well as 1 tbsp. of your chosen nut butter and mix together.
Then, in a sauce pan, heat 2 heaped tbsp. of coconut oil, 1 tbsp. of your choice of syrup and coconut sugar. The coconut sugar makes the caramel so the amount of sugar is dependent on how much caramel you want. Keep on low heat until the sugar starts to combine and turn slightly golden in colour. (swapping caramel for chocolate in the batch pictured below!)
Once you have the colour, add the melted ingredients to the bowl and mix all together. It should all stick together perfectly. Then simple shape them how you want on a baking tray with grease-proof paper and bake for 15 minutes!
Once 15 minutes is up, let them cool and ENJOY!!
This recipe is great because it’s so versatile, swap the caramel for chocolate, ginger or
tasty recipes and inspiration follow Hannah on Instagram: @laceycoconut