For banana bread lovers—that’s all of us, right?? —EvE
MAKES 8 LARGE COOKIES
COOKIES
3 very ripe bananas, peeled
⅔ cup (64 g) almond flour
⅔ cup (112 g) buckwheat groats
2 tsp (4 g) ground cinnamon
2 tsp (6 g) chia seeds
1 tsp vanilla powder
¼ tsp nutmeg powder
¼ tsp ground ginger
⅛ tsp Himalayan salt
COCONUT CREAM
¼ cup (19 g) young coconut meat
¼ cup (60 ml) water
1 tsp maple syrup
CHOCOLATE DRIZZLE
1 tbsp (15 ml) maple syrup
1 tsp cacao powder
1 tsp water
FOR THE COOKIES
Mash the bananas with a fork (or your hands, woo) and then mix in everything else. You should end up with a gooey wet dough that holds it shape. Scoop it into cookies with an ice cream scoop (or whatever) onto a lined dehydrator tray and dehydrate for 2 to 3 hours at 115°F (46°C). Or just use the oven at its lowest temperature like I do. The cookies are done when they hold their shape and are a little chewy. Let them cool if you want.
FOR THE COCONUT CREAM
Blend it all until smooth. If your blender is big, you may have to double the amounts. But seriously—when has leftover coconut cream ever been an issue?
FOR THE CHOCOLATE DRIZZLE
Stir the ingredients together until smooth; it will take a second for the cacao to combine with the liquid.
Spread the coconut cream on the cookies and drizzle on chocolate sauce. Eaaaaat.
VARIATIONS
Use buckwheat or oat flour instead of almond flour; use rolled oats or coconut shreds instead of buckwheat; use vanilla extract instead of vanilla powder. Add some peanut butter into the cookie dough—ya really can’t go wrong with PB and bananas.