Banana Samoa Cookies

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1/2 cup Banana (note 1)

1 1/2 cups Desiccated Coconut (note 2) +extra to decorate)

1/2 cup Peanut Butter (note 3)

1 teaspoon Vanilla Extract

1/4 teaspoon Salt

1/3 cup Dark Chocolate Chips (note 4)

1 teaspoon Mild-Flavor Olive Oil (optional (note 5)

步驟

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.

In a mixing bowl, add the banana and mash it into a puree using a fork. Pack the mashed banana in a measuring cup (1/2 cup) and sweep off the excess.

Return the 1/2 cup mashed banana to the bowl and add peanut butter, desiccated coconut, and any optional ingredients. Stir with a rubber spatula until the dough comes together. It should be moist but stick together nicely. If it is too dry, stir a little extra peanut butter.

Using a small cookie dough scoop, scoop some dough, pack it in the scoop, and release it on the prepared baking sheet to form 8 dollops of dough.

Leave an inch of space between each cookie. Flatten each cookie with your palm, then dip your index finger into the center of each cookie to form a hole.

Bake on the rack just under the center rack for 13-16 minutes until lightly golden brown on top and edges.

Cool down on a wire rack to harden.

To decorate, melt the chocolate chips and oil in a microwave-safe bowl in 30-second bursts. Stir, and repeat until fully melted.

Use a spoon to drizzle on top of the cookies, and sprinkle extra coconut on top.

Place the cookies in the freezer for 10-15 minutes to harden the chocolate.

營養

• 每份大小: 1 cookie (plain, no choc
• 卡路里: 254.9 kcal
• 總脂肪: 21.5 g
• 飽和脂肪: 13 g
• 不飽和脂肪: 7.2 g
• 鈉: 16.8 mg
• 總碳水化合物: 13.7 g
• 膳食纖維: 3.9 g
• 總糖: 6.6 g
• 蛋白質: 5.4 g