Banana Almond and Coconut Cookies (vegan and gluten free)
These ridiculasly delicious banana and coconut cookies with choc chips are definitely the best thing I’ve made for ages! Sweet and moist and very moorish. It’s the first time I’ve used coconut syrup for baking it’s amazing! I’m sure that maple or rice malt syrup would also be good but I think the coconut syrup has added something special. These cookies (I’m calling them cookies but they are a cookie, flapjack, macaroon hybrid) are completly free from refined sugar and dairy and packed with coconutty goodness.
I’ve taken a few shots of these as I’ve been experimenting with my new day light lamp. The natural daylight getting less and less everyday now and it’s getting harder to take a good pic so I have taken things in hand and bought a light and reflector. I’m still experimenting but they seem to helping.
If you make these I would love to hear what you think and if you love them as much as I do?
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- 1 cup ground almonds
- 2 cups organic gluten free oats
- 1/2 cup mixed seeds (I used a mix of sunflower, pumpkin and linseed)
- 1 cup dessicated coconut- I used Coconut Merchant
- Pinch pink salt
- 1 tsp all spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 3 ripe bananas mashed
- 1/3 cup coconut syrup (or maple syrup/rice malt syrup)- I used Coconut Merchant
- 1/2 cup melted coconut oil – I used Coconut Merchant
- 1 tsp almond essence
- Pre-heat your oven to gas Mark 5
- Mix all the dry ingredients in a large bowl
- Melt the coconut oil in a saucepan (low heat) and the add to a bowl, add in the banana’s, coconut syrup and almond essense- mix to combine everything.
- Add the wet ingredients to the dry and mix really well to combine everything.
- Shape the mix into balls and pop them onto a lined baking tray (I rub with a little coconut to stop them sticking).
- Bake for aprox 20-25 minutes until slightly brown on the outside.