Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Yield: 12 Servings
These heavenly treats are so good that I am sure you are going to love them! Oh, man, you are so in for a treat! Try this recipe now and prepare to fall in love. Don’t forget to share this you’re your loved ones and friends as well. Enjoy!
Ingredients:
Wet Ingredients:
2 tbsp melted and cooled coconut oil (or sub melted butter or vegan butter)
½ c mashed ripe banana (from 1 medium ripe banana)
¼ c organic cane sugar (or coconut sugar*)
1 Egg, at room temperature
1 tsp vanilla extract
Dry Ingredients:
1 ¼ c packed fine blanched almond flour (do not use almond meal)
¼ c coconut flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
For the cream cheese frosting:
½ c powdered sugar
2 tbsp cream cheese or vegan cream cheese, at room temperature
2 tbsp butter or vegan butter, at room temperature
½ tsp vanilla extract
½ tsp almond milk, if necessary, to thin out the frosting
For the topping:
¼ c chopped toasted walnuts or pecans
Directions:
Add the coconut oil, melted butter, egg, mashed banana, and vanilla extract into a large mixing bowl. Stir until well mixed.
Add the coconut flour, almond flour, cinnamon, baking soda, and salt. Stir until well mixed.
Place it inside the fridge to chill for at least 5 minutes.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Line with parchment paper a large baking sheet.
Shape the dough into small balls.
Arrange them onto the prepared cookie sheet, then gently press them with your palm.
Place them inside the preheated oven and bake for about 12 minutes.
Remove the cookies from the oven and let them rest for about 10 minutes.
To Make the Frosting:
In a mixing bowl, add cream cheese, powdered sugar, vanilla extract, and soft butter. Stir until well mixed.
Frost each cookie and top with chopped walnuts.
Serve and enjoy!
Note:
Place any leftovers inside the fridge and they can last up to one week or 2 months inside the freezer.
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