These cookies are a delicious combo between a macaroon and these peanut butter banana bars. Rolling the cookies around in the coconut is the perfect way to entertain my kids and make the cookies look fancy. Did I mention they’re gluten free AND vegan? A win-win in my book.
Ingredients
1 1/2 ripe bananas
2 tablespoons of melted coconut oil
1 egg
1/4 cup of maple syrup
1 teaspoon of vanilla extract (I used vanilla paste)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup peanut butter
1 tablespoon desiccated coconut plus 1/2 cup for coating
2 1/2 cups oat flour
1/2 teaspoon baking powder
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine all ingredients except flour and baking powder in a bowl. Blend together using an immersion blender or regular blender until smooth.
Once combined, fold in oat flour and baking powder.
Using a 1-inch cookie scoop or two spoons, portion out dough in balls.
Roll each ball in coconut to fully coat. Press hash marks into the dough with a fork.
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