VEGAN, GLUTEN-FREE & REFINED SUGAR FREE
There's something about banana & espresso that just reminds me of sunshine. If you're a baking fanatic, espresso powder may be a staple in your pantry. And if you're not, it has a nice long shelf life so you mine as well give it a go! Made from dried out, finely-ground coffee grounds - it's an easy DIY baking good (you can also just get it online/grocery store). Known for elevating chocolatey baked good, I actually love espresso powder for the subtle, sexy flavor it adds to these banana cacao chip cookies. Whip them up in your food processor once those spotty bananas appear and for a full batch, just double the recipe!
Follow along with me HERE
INGREDIENTS
Yields 4 X-large cookies
1 tbl cacao nibs
1/2 cup of gluten-free rolled oats
1/4 tsp of ground cinnamon
2 tsp of maple sugar
1.5 tsp of espresso powder
1 tbl of coconut flour
3/4 cups of almond flour 1/2 tsp baking soda
1/4 tsp salt
2 tbl of coconut oil, melted and cooled
2 dates for date paste + 1/4 cup of hot water (58 grams)*
1/4 cup of a mashed RIPE banana (little more than half of a medium-size banana)**
3 tbl maple syrup
1 tsp vanilla extract
DIRECTIONS
1. Pre-heat oven to 325°F
2. In a food processor, combine all of the ingredients, except for the oats and cacao nibs. Put the dry ingredients in first then add the wet and blend until a smooth dough forms
3. Remove mixture from the blender container and place it in a bowl
4. Mix in the oats and cacao nibs until fully incorporated
5. Scoop 4 large dough balls onto a tray lined with parchment paper
6. Bake for 18 - 20 minutes***
*Soak 2 dates in about 1/4 cup of hot water for 10 minutes, then blend dates & soaking water together to form a paste - if you have a kitchen scale, the final paste should weigh in at 58 grams
**We're looking for bananas with lots of brown spots here
***If you want to make the cookies smaller, just cook for less time, about 15 - 16 minutes
