These fragrant treats are a perfect pairing for your morning or afternoon cup of tea and a perfect filler for in between meals. Each cookie has 4g of protein and are suited to both gluten free and dairy free ways of eating! Happy baking!
Makes 17 cookies
Ingredients
1 ripe banana
1 egg
3/4 cup nut butter (eg. peanut, almond, cashew)
1/4 cup maple syrup or honey
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 cup ground almond
1/2 cup buckwheat flour
1/4 cup coconut thread or chips
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
Method
Preheat oven to 160°C. Line two oven trays with baking paper.
1. Mash banana in a large bowl. Crack egg into bowl with banana and whisk to combine. Add nut butter, maple syrup/honey, vinegar and baking soda and mix to combine.
2. Add ground almond, buckwheat flour, coconut thread, cinnamon, ground ginger, nutmeg and cardamom and gently fold until combined.
3. Drop tablespoon amounts of mixture onto prepared trays, do not flatten. Repeat with remaining mixture.
4. Bake for about 16 minutes, until golden. Swap trays halfway to ensure even baking. Remove trays from oven and allow to cool completely on a wire rack. Store in an airtight container.
Nutritional Info (per cookie)
Energy (kJ): 454
Energy (Cal): 109
Carbohydrate (g): 9.6
Protein (g): 4.0
Fat (g): 6.1
Saturated Fat (g): 1.4
Sugars (g): 6.3
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