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Cookies: Soft Banana Bread and Mulberry Biscuits

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Cookies: Soft Banana Bread and Mulberry Biscuits

The perfect cookies: soft banana bread and mulberry biscuits recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Ripe soft bananas
  • 60 g Medjoul dates
  • 2 tbsp Melted coconut oil
  • 1 tsp Tartar baking powder
  • 170 g Oatmeal
  • 2 tsp Cocoa powder
  • 1 tsp Vanilla extract or cardamom 1 pinch
  • 1 tsp Cinnamon
  • 1 pinch Salt
  • 40 g Chopped walnuts
  • 40 g Mulberries chopped
  1. Finely puree the bananas with coconut oil and dates. Add all other ingredients and work everything into a crumbly paste. Remove small portions with the tablespoon and place the heaps on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees top / bottom heat for about 12 – 15 minutes.
  2. The cookies are soft in consistency and taste warm and cold. I recommend storing them in the refrigerator. There they should be stable for about 3 days.
Dinner
European
cookies: soft banana bread and mulberry biscuits

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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