Ingredients

  • 1/2 cup mashed ripe banana
  • 1/4 cup coconut oil
  • 2 tablespoons of tahini
  • Optional: 1 tablespoon of cane molasses
  • 1 cup of gluten-free oats
  • 1/2 cup crushed cashews – or other nuts
  • 1 teaspoon baking soda
  • 1 pinch of salt

Steps

  • Step 1: In a bowl mix the mashed banana, coconut butter, tahini and molasses until you get a homogeneous cream

  • Step 2: Add the other ingredients and mix well. Make small balls and flatten them with the back of a spoon, leaving space between them

  • Step 3: Bake in a preheated oven at 200 degrees for 10 to 15 minutes

Tips

  • 1: One of the ways to replace the egg in recipes is to use mashed banana

  • 2: You can freeze cookies after baking