My charming children call them pooh drops but they don't leave any.
1 cup mashed ripe banana (3 small)
3 teaspoon virgin coconut oil
1 cup almond flour (almond meal)
6 tablespoons natural cocoa powder
Heat oven to 180 degrees c.
Line a baking tray with cooking paper.
In a bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.
Use a small scoop or a tablespoon to drop the dough mixture on the baking sheet. You should get about 15 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes about 15 minutes.
Cool completely on the tray as the cookies firm up after cooling.
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