Dear reader,
These one bowl coconut almond butter snacking cookies have been hitting the spot for me lately. Not too sweet, but just sweet enough. Loaded with wholesome ingredients like almond butter, coconut flakes, and banana, they’re a nutrient dense treat for any time of day. Coconut and almond are like teammates, supporting and complementing one another’s unique tasting notes. The coconut adds a sweet bite with a slightly nutty undertone, while the almond adds a nutty and slightly savory flavor. They are incredibly easy to make, requiring only one bowl and a spatula. Enjoy.
Until next time,
Bridget
Craving more cookies? Take chai spices for a spin with these Masala Chai Chocolate Cookies.
One Bowl Coconut Almond Cookies
Equipment
- large baking tray, lined
- Large mixing bowl
Ingredients
- 1 VERY ripe banana, mashed
- 1 cup crunchy or creamy almond butter, peanut butter, or a combination of the two I recommend a combination
- ⅓ cup organic coconut or pure cane sugar
- ¼ teaspoon sea salt
- 2 teaspoons almond extract
- ¼ cup coconut shreds, plus more for garnish
Instructions
- Preheat oven to 350℉. Line baking sheet with a baking mat or parchment paper.
- In a medium to large mixing bowl, mash the banana with a fork until creamy. Then, combine nut butter, sugar, sea salt, almond extract, and coconut shreds. Mix well with a spatula or wooden spoon until the dough is stiffened and hard to mix, about 1 minute. Note: If the dough is still too wet (i.e. you cannot form balls with your hands without it sticking to your fingers) add more coconut flakes. Every nut butter is different, so some dough may be wetter than others depending on what nut butter you are using.
- Scoop out rounded tablespoons of dough, about the size of a golf ball, placing each on the lined baking sheet about 2 inches apart.
- Place baking sheet on middle rack and bake for 9 minutes. Remove from the oven, and using the bottom of a small jar or cup, press down gently on each cookie creating a saucer shape. Top each cookie with a pinch of shredded coconut.
- Put the cookies back into the oven for an additional 5 minutes. After 5 minutes, remove them from the oven and let them cool completely before diving in. They will still be a bit crumbly straight out of the oven.
- The cookies will keep for up to 5 days at room temperature, or in the refrigerator for up to 2 weeks.
S & S
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.