Banana and almond butter biscuits
While testing this recipe, I'm not ashamed to say I gobbled six of these delectable, guilt-free cookies.
The richness from the almond butter and the gentle warmth from the cinnamon makes up for the lack of sweetness in the recipe, however it you wanted the cookies to be a little more decadent, you could always add a handful of chocolate chips.
Makes: 20 cookies
Ingredients:
- ¾ cup almond butter
- 2 tablespoons maple syrup
- 1 large ripe banana
- 1 cup desiccated coconut
- ½ cup sliced almonds
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Sea salt for sprinkling
- Sesame seeds for sprinkling
Method:
- Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.
- Place all ingredients except the salt and sesame seeds into a food processor and blend until smooth – this should take four minutes.
- With the help of a tablespoon, roll the dough into small balls. Press each cookie down with the back of a wet fork. Sprinkle with sea salt and sesame seeds.
- Bake for 10-15 minutes until lightly golden.
- Allow the cookies to sit for 10 minutes before transferring to a cooling rack.
- Store in an airtight container in a cool place for up to a week.
Don’t these cookies sound lovely! What’s your favourite type of cookie? Let us know in the comments.
Written by Jordan Rondel. First appeared on Stuff.co.nz.
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