This is one of those recipes where SO easy meets SO delicious! I honestly don't know how these cookies are THIS tasty because they require so little effort! HA! My mother sent me this recipe she saw on social media and I thought, "I'll give these a try and I'm sure they are going to be very mediocre." As you already know, they turned out to be incredible. They are naturally gluten free and naturally vegan (as long as you use vegan chocolate chips).
I have made these three times in a week - and each time I have shared them with friends. I hope you enjoy them as much as I do!
Ingredients:
2 very ripe bananas, smashed very smooth
2 cups of unsweetened coconut shreds (with coconut as the ONLY ingredient)
1 - 2 Tbl of pure maple syrup
1/2 cup chocolate chips (I use Hu or Enjoy Life bc they are vegan, but you can use any kind of chocolate you like)
Directions:
Preheat oven to 350F
Mix smashed banana, maple syrup and coconut in a bowl. Once fully combined, place tablespoon sized scoops onto a parchment lined baking sheet. Use your hands (you can lightly wet them to prevent sticking) to shape each cookie into a disk. Use a straw or chopstick to make a little hole in the middle of each disk. Make sure to not break the disk.
Bake for 25 minutes. Remove from the oven and let fully cool. Once the cookies are cooled, release them from their place on the parchment (to prevent sticking once the chocolate has cooled). Using a microwave safe glass bowl, melt the chocolate chips in the microwave for 60 seconds. Remove and stir. Heat again for another 30 seconds. This always works perfectly for me - the chocolate is nice and smooth after this point. If yours still isn't fully melted you can try again for 10 seconds and stir.
Drizzle the chocolate over each Samoas cookie. Let the chocolate cool and harden. I find it works best if I transfer the sheet pan to the fridge. After the chocolate is set - enjoy!
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