I have tried these amazing Sarah Fragaso inspired cookies, crunchy on the outside, soft on the inside, with much success in the past, using banana and almond nut butter as the egg replacer and a small amount of coconut flour to bind. The banana and nut butter also work for the sweet flavouring, which is not at all sweet, but just sufficient to give these cookies the taste factor in what biscuits are made of.
Adding chopped pineapple as the variant to an apple and the addition of walnuts add to the crunch in this cookie mix and always only used fresh home made, preservative free coconut milk to round off the biscuit batter.
Free of dairy, gluten, grains and sugar, these cookies are effortless to prepare, suitable for vegans and a must have for biscuit lovers. This labour of love effort, eagerly watched over by my 9 year old son who would like to pack these in his school lunch box, makes a fabulous school snack too. These cookies were made on the larger size with a full tablespoon of batter being dropped onto the baking sheet – a good way to curb the enthusiasm to tuck into many of the smaller sized ones! A guilt-free indulgence for your sweet tooth, indeed!
2 ripe bananas, mashed
1/3 cup coconut flour
3/4 cup almond nut butter
1/2 tsp bicarbonate of soda
1/3 cup raw walnuts
100g pineapple or 1 apple, finely chopped
1/3 cup coconut milk, preferably home made, sugar and preservative free
1 tsp cinnamon powder
Preheat oven to 180 degrees celcius.
In a medium mixing bowl, use a fork to smash the bananas to baby food consistency.
Add the coconut flour, almond butter, and bicarbonate of soda and mix well.
Using a sharp knife, or in a food processor, chop the walnuts and (pine)apple to a very fine dice.
Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix in remaining ingredients.
Cover two baking trays with baking paper and spoon heaping tablespoons of the biscuit mix onto the baking paper, placing a few centimetres apart.
Bake for 25 minutes. Makes approximately 20-22 small or 15 large biscuits