I woke up this morning to 5 brown bananas staring at me and knew I had to act. One week my kids are obsessed with bananas, and the next week I couldn’t bribe them to eat them if I wanted to. I have been working on this recipe for quite some time but it doesn’t always work out that I have 5 brown bananas on hand 😅 🙃
Ingredients
- 1/4 cup butter- unsalted
- 1/4 cup coconut oil
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup aquafaba
- 2 tbsp psyllium husks
- 5 super soft bananas
- 2 tsp baking powder
- 1 cup oats (gluten free)
- 1 cup shredded unsweetened coconut
- 3/4 cup tapioca starch
- 3/4 cup corn starch
- 3/4 cup white rice flour
- 3/4 cup brown rice flour
- 1 cup walnuts- toasted
Method
- Beat butter, coconut oil, and sugars until light and fluffy.
- While the butter is beating mix the aquafaba and psyllium husk. Rest 3 minutes.
- Add the psyllium mixture and the bananas to the butter/sugar. Beat until bananas are incorporated.
- In a separate bowl mix the baking powder, oats, coconut, tapioca, corn starch, and rice flour.
- Add to the banana mix and gently stir together. Mix in the walnuts at the end.
- Let mixture rest 10 minutes in the fridge.
- In a 350° oven, bake cookies for 13 minutes for soft doughy centers or 18 minutes for a tougher cookie texture. 🍪 enjoy!
