Vegan cookies with coconut flour and white rice milk chocolate

Ingredients for 11 servings:

• 100 g margarine (soy margarine)
• 80 g xylitol (sugar substitute) light, powdered
• 2 large bananas, ripe
• 170 g spelt flour type 630
• 50 g coconut flour
• 1 pinch of salt
• 5 g baking soda
• 50 ml nut milk (nut drink) (e.g. almond or cashew milk)
• 35 g chocolate (rice milk chocolate), white

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

delicious, tropical and subtly sweet

Peel the bananas and mash them with a fork, then chop the chocolate into small pieces. Combine all the dry ingredients in a bowl and preheat the oven to 180 degrees Celsius. Whisk the margarine briefly and then whisk it with the Xucker until fluffy. Then add the banana and stir. Gradually add the flour mixture and nut milk until a smooth, sticky batter forms. Finally, fold in the chocolate and use a tablespoon to drop the cookie dough into 11 equal portions onto a baking sheet. Bake the cookies at 180 degrees Celsius for about 25 minutes, then let them rest on the baking sheet for another 10 minutes outside the oven.