These deliciously soft and chewy cookies belie the concept that cookies are the devil incarnate. The husband loved these so much he was crumbling the cookies into his breakfast museli.
I was ecstatic this was another recipe I could notch up as a successful 60-Day Clean Eating Challenge staple.
To create the caramel flavouring, I incorporated medjool dates into the dough mix. During the baking process, the dates developed into a slightly gooey, rich and caramelised centre and with the banana added a touch of sweetness to the biscuits.
The sprinkling of Chia seeds provides a little crunch and contrasts perfectly with the soft centres.
Package the cookies in cellophane paper tied with coloured ribbon to make the coolest and tastiest gifts to family and friends.
Soft and chewy centred Banana Caramel Cookies are a delicious, healthy guilt free snack alternative you can enjoy.
: 15-Minutes (includes time to make the nut butter)
: 16-20 Cookies
1 Cup of Almond Nut Butter
1 Cup of Ground Almonds and Walnuts
5 Teaspoons of Arrowroot (Tapioca Flour)
2 Tablespoons of Rice Malt Syrup
½ Teaspoon Baking Soda
Large Handful of Chopped Medjool Dates
Chia Seeds to garnish
I made my own almond nut butter however, you can buy this from your local supermarket.
Almond Nut Butter is quick and easy to make.
Add the almond nut butter, ground almonds and walnuts, banana, arrowroot powder, rice malt syrup, baking soda and medjool dates into a food processor and blend until smooth.
Using your hands make golf sized balls from the dough.
Flatten the balls into cookie shapes
Sprinkle the tops of the cookies liberally with Chia seeds.
Bake the Banana and Caramel Cookies for approximately 15-minutes, remove from heat and allow to cool.
#Low in Salt
Package the cookies in cellophane paper to make the coolest and tastiest gifts to family and friends.
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