Thick & Soft Banana Custard Cookies

Thick & Soft Banana Custard Cookies

Ready in 1 hour + fermentation time

Makes about 22 cookies


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)


  1. In a bowl, mix together all ingredients for the cookies and let sit, covered, overnight. 
  2. 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. 
  3. Scoop the cookie batter into mini muffin cups and spoon custard on top. 
  4. Bake for 40 minutes at 320°F.

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