Miracle cookies! So spontaneous, these are sweetened with nothing but a gooey banana, and take less than ten minutes to put together. The only unusual ingredient is coconut flour, I think, so you may be able to throw these together without a trip to the grocery store.
One additional note: I think there’s something about cinnamon that tricks the brain into thinking what you’re eating is sweeter than it is. I’m not complaining! I make full use of that phenomenon in this recipe, which calls for a full tablespoon of cinnamon. Thanks to Nicola Reilly for the original recipe, I halved it and made my own changes and additions.
- 1 banana
- 1 egg
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- 1/4 cup coconut flour
- 1 tbsp cinnamon
- Pinch of salt
- 1 oz bittersweet chocolate
- Preheat oven to 350F.
- Line a baking pan with parchment paper.
- Peel banana, and mash to a pulp in a medium mixing bowl.
- Add egg, vanilla extract, coconut flour, coconut oil, cinnamon and salt. Mix thoroughly.
- Roll tablespoon-sized portions of dough between your hands to form a rough ball, then flatten with your palm and place on the cookie sheet (spaced 1/2 inch apart, the cookies will not spread). Alternatively, roll out between two sheets of plastic wrap and use a cookie cutter to make even disks.
- Cook in the preheated oven for 20 minutes, then allow to cool.
- Melt the bittersweet chocolate over a double boiler, then dip a small spoon into it and streak the top of the cooled cookies. Allow the chocolate to cool and harden, then serve.