These little cookies make for a great portable healthy breakfast or snack that goes perfectly with your morning coffee or drink of choice.
Perfect for on the go, for those that don’t really eat breakfast or for kids’ lunchboxes.
They are made with the goodness of banana, nuts and seeds so they are nutritious and filling. These cookies are crisp on the outside, soft and fudgy on the inside. Absolutely delicious.
1 ripe banana
2 tbsps. of nut butter (almond, ABC)
1 teaspoon of vanilla paste
3 tablespoons of maple syrup
1 cup of desiccated coconut
½ cup of raw cashew nuts
¼ cup of raw pumpkin or sunflower seeds
2 tablespoons of chia seeds
3 tablespoons of cacoa nibs
Preheat oven to 180C.
Combine all the ingredients in a food processor and mix until thoroughly combined.
Using damp hands form balls and flatten on a tray lined with baking paper.
Bake for 15 minutes until golden.
Store in the fridge for up to 5 days.
This recipe will make approximately 12-15 cookies.