Thick & Soft Banana Custard Cookies
Ready in 1 hour + fermentation time
Makes about 22 cookies
Ingredients
For the cookies:
- 1 cup nut pulp
- 1 cup yogurt
- 1 cup flour blend of choice
- ⅓ cup coconut nectar
For the custard:
- 0.5oz coconut cream
- 1 ½ cups mylk
- ½ cup cornstarch
- ⅓ cups coconut sugar (2.5oz)
- ¼ teaspoon golden chai powder mix
- Dash vanilla
- 28g Banana Crystals (~ 1 oz)
Preparation
- In a bowl, mix together all ingredients for the cookies and let sit, covered, overnight.
- Add all custard ingredients, minus the banana crystals, into a pan. Over medium heat whisk non-stop until thickened, about 5 minutes. Take off heat and mix in the banana crystals.
- Scoop the cookie batter into mini muffin cups and spoon custard on top.
- Bake for 40 minutes at 320°F.
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