Coconut and Cardamom Cookies

Gluten-free | Refined sugar-free |  Dairy-free | Vegan

Makes 8-10 cookies

Why it’s delicious

I love the texture and tropical flavours of these cookies. Chewy and fabulous, these are a great addition to your healthy cookie jar. 

Helpful hints + tips

You will need a food processor for this recipe

Ingredients

• 60 g (2 oz) unsweetened shredded coconut 
• 40 g (1.7 oz) gluten free oats
• 2 ripe bananas
• Pinch Himalayan salt
• 1 tsp ground cardamom 

Method

1. Preheat your oven on bake at 180C (350F) and line a baking sheet with non-stick baking paper.
2. Place the coconut and oats into a food processor and blend until they resemble breadcrumbs. Add the banana, salt and cardamom and blend until it forms a sticky dough. 
3. Add tablespoons to the baking sheet and flatten into a circle with the back of the spoon. 
4. Bake in the oven for 18-20 minutes or until cooked through. Transfer the cookies to a wire rack to cool. These cookies can be stored in an airtight container  for 4-5 days in the refrigerator.