Banana & Coconut Cookies
Due to the low sugar content, these cookies will not get very crunchy, but they are a healthy treat to enjoy with a cup of tea.
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
2 (270 g) bananas, mashed
1 tsp (5 ml) ground cinnamon
2 (140 g) carrots, grated
1 Tbsp (15 ml) sesame seeds
1 C (250ml / 100 g) coconut flour
1 C (250 ml / 75 g) desiccated coconut
10 drops of stevia
100 g flaked almonds
¼ C (60 ml / 50 g) butter, melted
Pre heat the oven to 160 °C.
Line a baking tray with baking paper.
Stir all of the ingredients together. Use an ice cream scoop to scoop out 10 biscuits on to the tray. The batter is quite wet so don’t be alarmed.
Bake for 30 minutes. Remove from the oven and leave the cookies on the tray for 5 minutes before transferring to a cooling rack. Note: These cookies are best eaten on the day you make them, but they will last for 2 days in an airtight container.
Tip: If muesli is part of your diet you can opt to replace the cup of desiccated coconut with a cup of muesli for a crunchier alternative.