So, this is a recipe I have adapted from the 'Planted Based Cookbook' by Trish Sebben-Krupka. I love the recipe but I wanted to change it up a bit and use some ingredients that are slightly healthier for our bodies - mainly cutting out the sugar content.
I made these cookies on Saturday and I swear they were heaven, especially when they came out of the oven! Anybody who read my last post would know that I managed to scoff FOUR of these beauties whilst still hot on the cooling rack.
This recipe managed to make around 18 cookies, but it all depends on how big you make them. I found they didn't really spread in the oven so don't worry too much about spacing them miles apart, a few centimetres should do the trick.
Ingredients:
- 1 medium and very ripe banana
- 135g coconut sugar
- 80ml coconut oil melted
- 1 tsp vanilla extract
- 125g gluten free plain flour
- 170g rolled oats
- pinch of sea salt
- 85g vegan dark chocolate chips
- 4tbsp toasted coconut (unsweetened)
Method:
- Preheat the oven to 180 degrees and line 2 large baking sheets with baking parchment
- In a medium size bowl, mash the banana with a fork with the sugar, coconut oil and vanilla until smooth
- Sift the flour into the bowl with the banana mixture and add the oats, salt, chocolate and coconut chips. Give it a good stir, it will be very thick
- Either use your hands to make small balls of mixture (around 3.75cm in diameter) or use 2 spoons like I did. Then place them on the baking tray and press down with the back of a fork (gently patting them into a nice round shape if you wish!)
- Bake in the oven for around 12-14 mins or until they are golden. Allow them to cool slightly for a few mins on the baking sheet before transferring them to the cooling rack. They can keep in an airtight container for up to 5 days - but ours were lucky to make 24 hours ha ha!
- TIP: You can always replace the toasted coconut for 40g of chopped pecans or walnuts too!
Thanks so much for reading and I hope you enjoy making them!
Big love,
Em x
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