Cook’s notes: Most traditional cookies can be done after baking for 10-15 minutes but my version takes a little longer because essentially we’re kind of drying them out as we’re cooking in the oven. They will be a little crunchy soon after baking but will end up a little softer and moist as you keep them for a few days. When you can’t have normal cookies because of certain ingredients, it’s a small compromise in my eyes. I hope you like them and if you do something differently that improves them, please let us know in the comments.
Oh, and coconut is not a nut as such so it should be safe for school lunches, unless of course you are allergic to coconuts.
Ingredients
1 small banana, diced
2 tbsp coconut cream, use the thick part from the top of the can
3 tbsp coconut oil, softened
1 tbsp vanilla extract or essence
1 tsp rice malt syrup or raw honey
3 tbsp raw cacao powder
2 tbsp arrowroot powder or tapioca flour
1/4 cup + 1 tbsp coconut flour
1/2 tsp baking soda
Instructions
Preheat oven to to 175 °C/147 °F.
Place all ingredients in a food processor and blend into a thick batter.
Place teaspoon-full dollops of batter on a baking sheet lined oven tray. Wet your fingers slightly and flatten them into pancakes. Bake for 15 minutes at 175 °C/147 °F. Then bring the temp down to 155-160 °C/310-320 °F and bake for 10 more minutes. Then turn the cookies over and bake for another 10 minutes. Turn over again and bake for 5 more minutes. This is a process of cooking and drying them out slightly. Remove and cool completely before storing. Sprinkle with a little extra cacao if you like.
