APRIL COOKIE OF THE MONTH: BANANA-PECAN DIGESTIVE DUNKERS

I don’t know about you, but with all this extra time at home right now there has been an exceptional amount of coffee and tea consumption in our home.  I’ve been wishing for a simple, healthy cookie to dunk in my tea and this guilt free cookie makes the perfect accompaniment to any warm beverage.

Preheat oven 350 F.

In small bowl whisk all dry ingredients together and set aside.

In large bowl mash banana with fork until no lumps are left.

Add almond butter and vanilla extract, blending with hand mixer until smooth consistency is achieved.

Add dry ingredients and pecans.  A stiff dough will form and may be difficult to mix with a spoon.  I use my hands to mix and form a large ball.  Cut dough ball in half and place half on parchment paper or silicone pad.

Cover with parchment paper and roll out until dough is 1/8”in thickness.

Using a 7” round cookie cutter, begin cutting out cookies in dough.  Gather all left over dough, roll out and continue rolling out and cutting out cookies until all dough has been cut out.  Reroll any leftover dough and cut out more cookies.

Gently lift dough cut outs and place on lined cookie sheets.  Repeat with other half dough ball until all dough has been used.  Bake for 12 – 14 minutes.

Cool completely before enjoying.

Print
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BANANA-PECAN DIGESTIVE DUNKERS

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 22 - 24 minutes
  • Yield: 24 cookies 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I don’t know about you, but with all this extra time at home right now there has been an exceptional amount of coffee and tea consumption in our home.  I’ve been wishing for a simple, healthy cookie to dunk in my tea and thisguilt free cookie makes the perfect accompaniment to any warm beverage.


Ingredients

Scale
  • 1 cup + 3 tablespoons gluten-free flour
  • 1 cup coconut sugar
  • Pinch salt
  • 1 small banana, mashed
  • ½ cup smooth raw almond butter
  • ½ teaspoon pure vanilla extract
  • ¼ cup pecans, chopped

Instructions

  1. Preheat oven 350 F.
  2. In small bowl whisk together all dry ingredients and set aside.
  3. In large bowl mash banana with fork until no lumps are left.
  4. Add almond butter and vanilla extract, blending with hand mixer until smooth consistency is achieved.
  5. Add dry ingredients and pecans.  A stiff dough will form and may be difficult to mix with a spoon.  I use my hands to mix and form a large ball.
  6. Cut dough ball in half and place half on parchment paper or silicone pad.
  7. Cover with parchment paper and roll out until dough is 1/8”in thickness.
  8. Using a 7” circle cookie cutter, cut out cookies.  Reroll any leftover dough and cut out more cookies.
  9. Gently lift dough cut outs and place on lined cookie sheets.
  10. Repeat with other half dough ball until all dough has been used.
  11. Bake for 12 – 14 minutes.
  12. Cool completely before enjoying.

Notes

Cookies are best enjoyed same day as baked.

Keywords: vegan cookie, gluten-free cookie, digestive cookie, guilt-free cookie, healthy cookie, vegan treat, gluten-free treat

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