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Banana Bread Cookies with Coconut Cream & Chocolate Sauce

Banana Bread Cookies
Chef:Emily von Euw

ABOUT THE CHEF

Emily von Euw is the mastermind behind This Rawsome Vegan Life, a hugely popular healthy, vegan lifestyle blog and recipe collection. She lives with her two brothers, two cats, and two parents in the Vancouver area of British Columbia, Canada. She believes in living as naturally, minimally, and sustainably as possible and creates beautiful and delicious recipes that reflect her creativity and passion for the earth for all beings in general.

These Banana Bread Cookies are made from ripe bananas, almond flour, chia seeds, cinnamon powder and other spices and are topped with fresh homemade coconut cream and a delectable chocolate sauce. Enjoy!

INGREDIENTS

For the Cookies 

  • 3 peeled very ripe bananas
  • 2/3 cup almond flour
  • 2/3 cup buckwheat groats
  • 2 teaspoons cinnamon powder
  • 2 teaspoons chia seeds
  • 1 teaspoon vanilla powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon Himalayan salt

For the Coconut Cream

  • 1/4 cup young coconut meat
  • 1/4 cup water
  • 1 teaspoon maple syrup

For the Chocolate Sauce

  • 1 tablespoon maple syrup
  • 1 teaspoon cacao powder
  • 1 teaspoon water
DIRECTIONS
  1. To make the cookies, mash the bananas with a fork and then mix in the remainder of the cookie ingredients (you should end up with a gooey wet dough that holds it shape).
  2. Scoop onto a liner dehydrator tray and dehydrate for 2-3 hours at 115 degrees (alternatively, you can use your oven at its lowest temperature – they are done when they start to hold their shape and are a little chewy).
  3. To make the coconut cream, blend all the ingredients until smooth.
  4. For the chocolate sauce, whisk all of its ingredients together until smooth.
  5. Spread the coconut cream on the cookies, and then drizzle the chocolate sauce.
  6. Enjoy!

NOTES

Makes 8 large cookies.


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Banana Bread Cookies

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