Banana Bread Cookies
These cookies are just like little bites of banana bread—packed with chocolate and walnuts.
Servings: 10
Equipment
- Measuring cups and spoons
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- ½ cup tahini or almond butter, cashew, or peanut
- ½ cup mashed ripe banana (about 1)
- ½ cup coconut sugar
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- ¾ cup light buckwheat flour
- ½ cup crushed walnuts
- ½ cup chocolate chunks
- More chocolate walnuts, or flakey sea salt to garnish
Instructions
- In a bowl combine the mashed banana, tahini, coconut sugar, and vanilla until smooth.
- Add the flour, baking powder, and sea seal. Stir until combined.
- Stir in chocolate and walnuts.
- Using wet hands (the dough is super sticky) form the dough into 10 balls. Lightly press down to flatten each ball into a disk. If at any times your hands stick to the dough, just wash them again and get them slightly damp before handling the mixture.
- If you desire, top each cookie with a few extra chocolate chunks, walnuts, or even flaked salt.
- Bake the cookies for 10-13 minutes at 180°C (350°F), or until puffed and golden. Let cook on tray for around 10 minutes before moving them to a rack.
- Cookies will be cakey first day, but after a day in an airtight container they will become more banana bread like.
Notes
These cookies can be stored in an airtight container on the counter for about 5 days.