Banana Caramel Cookies
Not feeling banana bread? Use your spotty bananas to make these banana caramel cookies! They are the best switch-up!
Ingredients
Cookies
- 1 cup almond flour
- 3 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla
Banana Caramel
- 1 1/2 super ripe bananas
- 4 tbsp coconut sugar
- 1/3 cup canned coconut milk
- 1/2 tsp vanilla
- pinch sea salt
Chocolate coating
- 1 1/4 cups chocolate chips
Instructions
- Blend the banana caramel ingredients in a blender until smooth. Add it to a pot over medium-high heat, bringing it to a boil. Reduce the heat to a simmer for 15-20 minutes, until its begins to thicken.
- Meanwhile, mix together the cookie ingredients until dough forms. Roll into balls and place on a lined cookie sheet. Flatten them slightly with your palm, as they won't spread on their own.
- Bake at 325F for 15 or so minutes, until the edges begin to golden. Let cool.
- Add a dollop of the caramel to the tops of the cooled cookies. Place in the freezer to allow it to firm up a bit, so you can dip them in the melted chocolate - about 15 mins.
- Once hardened enough to dip, melt the chocolate. Quickly dip each cookie into the chocolate and return to the cookie sheet. Place in the freezer until ready to eat!
Notes
Let thaw for 10 or so minutes before enjoying!