Banana Nut Cookies

total prep: 15 minutes
 cook time: 20-30 minutes
servings: 25 cookies


1 tablespoon honey
3 tablespoon almond butter
1 tablespoon tahini
1/2 tsp celtic salt
2 cup shredded coconut
1 cup currents
1 1/2 mashed banana
1 1/3 cup hazelnuts (chopped)
2 cups pepitas (chopped) 
3/4 cup Buckinis (Raw buckwheat)
1/4 cup buckwheat floor 

Preheat oven to 350 degrees. Grease glass or stainless steel trays with coconut oil and set a side. Chop the hazelnuts and pepitas and place in a bowl with shredded coconut, currents, buckinis, buckwheat flour, celtic salt. In a separate bowl mash banana add honey, almond butter, tahini and mix till combined. 

Combine it all together in the same bowl, mix well and then scoop out roughly 2 tablespoon per scoop. Place on the pre greased trays and flatten. Bake for 25-30 min until golden on the top and bottom. Cool on the tray for 5 min before transferring to a wire rack to cool completely.


<< Return to main recipe page