Fresh water peaches
Ingredients
Fresh water peaches
Start by adding almond flour, coconut flour, cinnamon, baking soda, and salt into a mixing bowl. Whisk together until fully combined.
Next, add melted coconut oil, honey, egg, vanilla extract into a separate bowl. Whisk together until fully combined.
Fold together the wet and dry ingredients until all flour has been absorbed. Then gently fold in the diced bananas.
Use a small cookie scoop to place the dough on a parchment paper lined baking sheet.
Bake the cookies at 350 degrees for 12 minutes. Let the cookies sit for 1 minute on the baking sheet before transferring to a metal cooling rack.
Add a dollop of coconut cream to the top of each cooled cookie along with a thin slice of banana.
– Use ripe bananas for added sweetness. – After you scoop cookie dough onto the baking tray, press each ball down into a thick disc. They will not spread much in the oven. – Chill the can of full fat coconut milk overnight in the refrigerator for best results. (At minimum it must chill for 4 hours.) – Make sure the cookies have cooled completely before adding the coconut whipped cream.
FRESH WATER PEACHES
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