Vegan Banana Caramel Cookies
Ingredients
Banana caramel
- 1 1/2 super ripe bananas
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
- 1/4 cup canned coconut milk
- 1/2 tsp vanilla
- pinch sea salt
Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp miyokoscreamery vegan butter or oil
Chocolate coating
- 1 1/2 cups santabarbarachocolate no sugar chocolate chips
- 1 1/2 tbsp coconut oil
Preparation
Blend the banana caramel ingredients in a blender until smooth, add to a pot over medium-high heat, bring to a boil, reduce to a simmer for 15-20 minutes or until the mixture thickens, and let cool.
Mix the cookie ingredients until the dough forms, roll into balls, place on a lined cookie sheet, flatten with your palm, bake at 325°F for about 15 minutes or until the edges start to golden, and let cool.
Add a dollop of the caramel to the tops of each cookie and place in the freezer to set for 10-15 minutes.
Melt the chocolate and oil together, dip each cookie into the mixture, and return to the freezer or fridge to set.
Tips
These cookies are amazing served straight from the freezer or fridge.
