• Banana Cream Cookies

    banana cream cookies

    For a simple banana cookie, you can choose to omit the filling completely

    Ingredients- for cookies

    • 2 cups almond meal (also called almond flour)
    • 4 large eggs
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 ripe bananas, mashed. (The riper they are the sweeter the cookies will be. Brown ones are great)
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon cinnamon
    • 1 teaspoon vanilla essence

    Ingredients- for filling

    • 2 cans coconut cream, refrigerated overnight with solids scooped from the top (discard water). Equals about 1 and 1/2 cups
    • 1/4 cup honey
    • 2 teaspoons vanilla essence

    Method- for cookies

    1. Preheat oven to 180 degrees Celsius
    2. Combine all of your ingredients together using an electric mixer. This will mash the banana into the batter without too much effort
    3. Using a scoop, spread the batter in ball shapes onto a baking tray lined with greaseproof paper in even amounts. Firmly tap the tray on the bench to flatten each ball making them thinner
    4. Bake for 12-14 minutes, or until the edges just start to turn brown and the center isn’t soft and jiggly
    5. Let cool completely and the fill the cookies with the cream filling

    Method- for cream filling

    1. Combine all ingredients in a large bowl
    2. Mix everything together using an electric mixer for about 2 minutes until cream resembles traditional whipped cream consistancy
    3. Store in refrigerator for 10 minutes before filling cookies

    Store cookies covered in refrigerator at all times to keep fresh and moist