A cookie and a granola bar in one, these cookies are my perfect snack to accompany an afternoon cup tea or a part of a light evening meal with some yogurt and fresh berries. High of complex carbohydrates and full of nutrition, they’re lovely as a post workout snack and in lunch boxes!
Being gluten-free for a long time, I too often rely on nuts, oats, rice flour and a generous amount of coconut oil for baking. These cookies use none of these, but instead use wholesome, mineral-rich tigernut and buckwheat flours, and olive oil which is primarily a monounsaturated fat.
No equipment is needed - just 2 bowls are required: for wet and dry ingredients each!
Ingredients:
- 2 ripe bananas mashed
- ⅔ cup olive oil extra virgin
- 2 teaspoon vanilla extract
- ½ cup maple syrup
- 2 tablespoon tahini
- 11/2 cups tigernut flour
- 1/2 cup buckwheat flour
- 2 tablespoons gelatin (optional, omit for vegan)
- ½ cup hemp seeds
- ½ cup sesame seeds
- ½ cup shredded coconut
- ¼ cup tapioca starch
- ½ cup chopped dark chocolate or chips
- ½ cup dried cranberries
Directions:
1. In a bowl, combine mashed bananas, olive oil, vanilla, maple syrup, and tahini.
2. In a separate bowl add tigernut flour, buckwheat flour, hemp seeds, sesame seeds, shredded coconut, tapioca starch and optional gelatin.
3. Pour the wet ingredients into the dry and mix until well combined.
4. Fold in the chopped chocolate and dried cranberries.
5. Scoop around a tablespoon of mixture onto the hand and flatten it on the baking tray. Repeat until all of the mixture has been used.
6. Bake at 350F for 15-17 minutes until golden.
7. Cool completely before storing in an airtight container.
Makes 20 cookies.
Enjoy!