This started out as an experiment which I didn’t feel would work because I struggle to get the consistency of recipes right when I use Coconut Flour. But this one not only worked but the cookies are so delicious and soft, not crunchy. The flavours are subtle and not over powering and there is just enough sweetness to satisfy a sweet craving. However you can always add some apple puree for an extra bit. There is no grain, fat, dairy or egg in this cookie.
- 60 g Coconut Flour
- 50 g Desiccated coconut
- 100 g Cashew Nuts These must be soaked in water for at least 20 minutes
- 1 large Banana
- 30 g Chopped dates
- 1 tsp Ground cinnamon
Rinse the soaked cashew nuts and place them in a Nutribullet with the banana. Add a little water and blitz to create a smooth and paste, like a smoothie consistency.
Add all the other ingredients in a bowl and add the cashew/banana mixture to this.
Use your hands to mix and bring the ingredients together to make a firm dough.
Using your hands make the dough into 12 small cookies. Make a ball first and then press them between your palms to flatten.
Place on a oiled and lined baking tray and bake for 15 minutes at 180C.
Cool on a baking tray once cooked and then enjoy.
They will keep in an air tight container for 2 days.