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Ingredients
- 250 grams unsalted butter softened
- 1 cup coconut sugar plus extra for coating
- 4 medium eggs
- 1 cup mashed banana
- 2 tsp vanilla extract
- 4 cups wholemeal plain flour
- 1 1/2 cups almond meal
- 2 tsp baking powder
- 1 tsp salt
- Assorted decorations eg. gel icing, colored coconut, balls, stars, candy canes, etc (optional)
Ingredients
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Instructions
- Cream the butter and sugar together in a larger mixer bowl on medium speed until light in colour and fluffy
- Mix the vanilla extract in with the mashed bananas
- Add the eggs one at a time, mixing until well combined after each then add the vanilla extract and mashed banana mix until well combined
- Add the dry ingredients to the wet mixture and stir until the dough comes together and is combined
- Seperate into two or more balls and refrigerate for at least 1 hour
- Once chilled, preheat oven to 180 degrees and line 2 large baking trays or sheets with parchement or baking paper or silicone baking mats.
- Remove one of the dough balls at a time from the refrigerator and roll each portion out onto a piece of parchement paper until 1/4 to 1/2 an inch thick
- Cut into shapes with any cookie cutters then re-roll the remaining dough and continue cutting until all the dougn is used. Before placing the cookies (1 inch apart) on the prepared baking trays dip them into the extra coconut sugar
- Bake for 5 to 8 minutes in preheated oven, the cookies will get a little golden brown but the centres will look soft
- Remove from the oven and allow to cool on baking sheets for 3 to 4 minutes before transferring to a wire cooling rack to cool completely
- Decorate and serve as you like them - with a drizzle of chocolate, gel icing, sprinkles, coloured coconut or just enjoy them plain.
Recipe Notes
The above mixture made approximately 150 cookies for Nicole using small cookie cutters
41 calories per cookie