What if I told you that you could have all the warm memories and delicious rich taste of the cookies from your childhood, without any added processed sugars, gluten, dairy or eggs?
In this cookie recipe you will get the tenderness and sweetness you crave from the bananas and dates, the chewy texture from the coconut flour and the dense, filling quality from the tahini. If you are really wanting something special try adding a cup or so of unsweetened carob chips!
The other fun thing about this recipe is that they can be made both raw and cooked! There are directions for both methods below, so pick how you like your cookies and let’s get cooking, or un-cooking!
Makes 24 cookies
Ingredients:
- 2 cups bananas, mashed well
- 1 cup tahini
- 1.5 cup desiccated coconut
- 2 cups soft pitted dates, chopped
- 1 tsp vanilla powder or extract
- 2 tsp cinnamon
- 1.5 cups coconut flour
- pinch Himalayan salt
Directions For Baked Cookies:
1. Preheat oven to 350 degrees.
2. Combine your mashed bananas and tahini in a bowl and stir until well mixed.
3. Add your desiccated coconut, dates, vanilla and cinnamon. Combine with your hands until the dates are well broken down and incorporated. There can be some date pieces left, it does not need to be a smooth mixture.
4. Add your coconut flour and salt. Stir until a dough forms. You may need to add a little more tahini or a little more coconut flour depending on the consistency of your dough. You want it to be firm enough to hold a ball shape without crumbling.
5. Divide dough in two halves. Use the first half to form 12 cookies, and the second half to form 12 cookies. Roll into two-inch balls, and press into a flat cookie shape on a parchment lined baking sheet.
6. Bake for 20-25 minutes, or until the bottom side of your cookies are slightly browned. Allow to cool.
Directions For Raw Cookies:
1. Combine your mashed bananas and tahini in a bowl and stir until well mixed.
2. Add your desiccated coconut, dates, vanilla and cinnamon. Combine with your hands until the dates are well broken down and incorporated. There can be some date pieces left, it does not need to be a smooth mixture.
3. Add your coconut flour and salt. Stir until a dough forms. You may need to add a little more tahini or a little more coconut flour depending on the consistency of your dough. You want it to be firm enough to hold a ball shape without crumbling.
4. Divide dough in two halves. Use the first half to form 12 cookies, and the second half to form 12 cookies. Roll into two-inch balls, and press into a flat cookie shape on a teflex lined dehydrator sheets.
5. Dehydrate at 115 degrees for 12 hours. Flip your cookies and dehydrate for another 4-8 depending on how soft you like your cookies.
Ali Washington
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