2 Ingredient Banana Nut Cookies (Basic Variation

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Tipped bananas, green

• Nuts & Seeds

  • 2 cups Nuts

Found on freshplanetflavor.com

Description

Ingredients

• 2 green-tipped bananas*
• 2 cups nuts of choice
• 2 green-tipped bananas*
• 2 cups roasted, salted peanuts
• ¼ cup jelly of choice
• 2 green-tipped bananas*
• 2 cups of pecans, plus more for topping if desired
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 2 oz dark chocolate
• Gold leaf
• 2 green-tipped bananas*
• 2 cups of pecans
• 2 oz dark chocolate
• 1 tbsp vanilla extract
• 2 cups chopped strawberries, plus more as needed
• 2 tbsp chia seeds
• 2 tbsp coconut sugar
• 1 tsp lemon juice

Directions

• Preheat the oven to 350 F. Chop the nuts and mash together with the banana, or load both into a food processor and briefly combine.
• Spoon heaping tablespoons onto a greased baking sheet, shape into rounds, then bake in the preheated oven for 15-20 minutes, or until browned.
• Serve warm.
• Preheat the oven to 350 F. Chop the peanuts very finely and mash together with the banana, or load both into a food processor and briefly combine.
• Spoon heaping tablespoons onto a greased baking sheet, shape into rounds, then indent the centers with the tip of your thumb. Spoon approximately a teaspoon of jelly into each cookie, then bake in the preheated oven for 15-20 minutes, or until browned.
• Serve warm.
• Preheat the oven to 350 F. Chop the pecans very finely and mash together with the banana, or load both into a food processor and briefly combine.
• Stir in the vanilla extract and cinnamon. (If not using roasted and salted pecans, add ⅛ teaspoon salt.)
• Spoon tablespoons of the batter onto a greased baking sheet, shape into rounds, then press whole pecans into the center of each cookie, if desired. Bake in the preheated oven for 15-20 minutes, or until firm and browned. Set aside to cool.
• Melt the dark chocolate in the microwave or double boiler, then use a spoon to drizzle it over the cooled cookies. Top with gold leaf flakes, and allow the dark chocolate to set and harden.
• Preheat the oven to 350 F. Chop the pecans very finely and mash together with the banana, or load both into a food processor and briefly combine.
• Chop and/or shave the dark chocolate and mix it into the pecan and banana combination. Stir in the vanilla extract. (If not using roasted and salted pecans, add ⅛ teaspoon salt.)
• Spoon tablespoons of the batter onto a greased baking sheet, shape into rounds, then bake in the preheated oven for 15-20 minutes, or until firm and browned. Set aside to cool.
• To make the chia jam, heat the strawberries in a saucepan over medium heat. Cook until they break down and become syrupy, 5 to 10 minutes. Mash them with the back of a spatula or a potato masher, leaving them as smooth or as lumpy as you like.
• Stir in the coconut sugar and lemon juice, then transfer off the heat. Stir in two tablespoons of chia seeds.
• Let stand five minutes, until thickened. If you prefer a thicker consistency, stir in more chia seeds one teaspoon at a time.
• To make the sandwich cookies, spoon approximately a teaspoon of the chia jam on top of a chocolate chunk cookie, then gently top with a second cookie.