Baking in lockdown? Why these delicious guilt-free BANOFFEE cookies should be next on your list
- Katie Lolas, a Sydney teacher and mum, has shared her tasty banoffee cookies
- The guilt-free creations are guaranteed to be a crowd-pleaser in any household
- They taste like a slice of banana bread and are topped with toffee cream cheese
A Sydney foodie has shared a tasty (and guilt-free) banoffee cookie recipe sure set mouths watering in any household.
Katie Lolas, a teacher and mum-of-one, regularly shares her healthy treat recipes and is inspiring thousands to try new baking ideas while stuck at home in lockdown.
Her latest – a batch of soft banoffee cookies – have soft banana cookie bases made with a mix of almond and coconut flour to make them gluten free.
‘They taste like a slice of your favourite banana bread and are topped with a luscious toffee flavoured cream cheese frosting for a delicious treat everyone will love,’ she said.
Katie Lolas, a teacher and mum-of-one, regularly shares her healthy treat recipe and is inspiring thousands to try new baking ideas while stuck at home in lockdown
Her latest – a batch of soft banoffee cookies – has a soft banana cookie base made with a mix of almond and coconut flour to make them gluten free
To make them preheat the oven to 180C and line a baking tray and set aside before adding coconut oil, banana, sugar, maple syrup, egg and vanilla extract in a large mixing bowl and combining them well.
Then add the almond meal, coconut flour, baking soda, cinnamon and salt and mix them until a soft dough forms.
Next, use your hands to roll the dough into 12 balls and place on prepared baking tray; flatten each dough ball with the palm of your hand and ensure they are about 1cm thick and bake them for 9-12 minutes or until golden.
Recipe: How to make Katie’s Banoffee Cookies
Makes 12
INGREDIENTS
COOKIES
▪️2 tbsp coconut oil, melted
▪️1 medium ripe banana, mashed
▪️¼ cup raw sugar
▪️1 large egg
▪️1tbsp natural maple syrup
▪️A pinch of salt
▪️1 tsp vanilla extract
▪️1 1/4 cups almond meal
▪️¼ cup coconut flour
▪️1/2 tsp baking soda
▪️1 tsp cinnamon and
FROSTING
▪️⅓ cup light cream cheese
▪️1 tbsp natural peanut butter
▪️1 ½ tbsp natural maple syrup
Topping (optional)
▪️Crushed nuts of choice
METHOD
1. Preheat oven to 180C and line a baking tray and set aside. In a large bowl, add the coconut oil, banana, sugar, maple syrup, egg and vanilla extract, mix until well combined. Add the almond meal, coconut flour, baking soda, cinnamon and salt. Mix until a soft dough forms.
2. Use your hands to roll the dough into 12 balls and place on prepared baking tray. Flatten each dough ball with the palm of your hand. They should be about 1cm thick. Bake for 9-12 mins or until golden.
3. Remove from oven, allow cookies to firm up on baking sheet for 5-10 mins, then transfer to a wire rack and allow cookies to cool completely before frosting.
4. In a small bowl mix together the cream cheese, maple syrup, and peanut butter. If frosting is too thick, you can add a tsp of water or maple syrup to make it spreadable. Frost each cookie then top with chop with a sprinkle of nuts of choice.
‘Cookies will get softer each day and can be stored in a container at room temp for 1- 2 days, then I recommend storing them in the fridge for up to a week or freezer for up to 2 months,’ Katie said
While they are baking, mix together cream cheese, maple syrup, and peanut butter to make the frosting.
Once you’ve removed them from the oven, allow the cookies to firm up on baking sheet for 5-10 minutes , then transfer to a wire rack and allow cookies to cool completely before frosting.
Frost each cookie then top with chop with a sprinkle of nuts of choice.
‘Cookies will get softer each day and can be stored in a container at room temp for 1- 2 days, then I recommend storing them in the fridge for up to a week or freezer for up to 2 months,’ Katie said.
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