These were a necessity after my trip to St. Marten two weeks ago. We went to this lovely island (Pinel Island — see photo below) and had this incredible rum shot infused with fresh banana and vanilla bean ….LE delicious. So when we came back, of course, I was itching to create something banana vanilla-y. No rum here, though, sorry, but I would imagine you could add some in place of some of the vanilla extract. Maybe try 2 tbs rum and 2 tbs vanilla. Please comment below and let me know how they turn out.
- 2.5 cups oat flour
- 3/4 cups coconut sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1/3 cup coconut oil, melted
- 2 medium RIPE bananas, mashed
- 1/4 cup vanilla extract
Preheat oven to 325 F. Line 2 cookie sheets with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next, add the oil, mashed bananas and vanilla and mix with a rubber spatula until all is incorporated and dough is smooth. Drop the dough by the tablespoon onto your baking sheets and flatten the tops with the back of a wet spatula (the dough is super sticky). Bake for 5 minutes, rotate the pans and then bake for another 5 minutes or until the cookies are golden brown. Let them stand for 15 minutes before serving.
Yields 36 cookies.
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