Lenten cookies with bananas and dates
45 servings
6 minutes
Vegan cookies with bananas and dates are a delicate and aromatic treat, perfect for those following a plant-based diet or simply wanting to enjoy a healthy dessert. This delicacy is inspired by American culinary traditions, where simple and natural ingredients combine for a harmonious flavor. Dates add natural sweetness and a subtle caramel note to the baked goods, while bananas contribute softness and lightness. Almond flour and peanut butter give the cookies a rich nutty flavor, making them dense and nutritious. These cookies are ideal for morning tea or a light snack, and their healthy composition makes them an excellent alternative to store-bought sweets. Especially nice is that they require no complex ingredients and are easy to prepare at home.
1
Prepare the ingredients.
2
Soak the dates in warm water for 10 minutes.
- Dates: 200 g
3
Drain the water, remove the pits from the dates, and chop 8 dates coarsely.
- Dates: 200 g
4
Blend the remaining dates.
- Dates: 200 g
5
Add banana and peanut butter, mix again.
- Bananas: 1 piece
- Peanut butter: 40 g
6
Pour the mass into the mixer bowl.
7
Add both types of flour and mix until a soft dough forms. If the dough is too runny for shaping, add a little more almond or wheat flour.
- Almond flour: 110 g
- Wheat flour: 80 g
- Almond flour: 110 g
- Wheat flour: 80 g
8
Add peanuts and chopped dates, mix, and chill the dough for 20 minutes.
- Peanuts: 50 g
- Dates: 200 g
9
Line the baking tray with parchment paper. Use a tablespoon to form cookies.
10
Bake the cookies at 180 degrees for about 18 minutes or until golden brown.
11
Cool the baked cookies on a rack and serve immediately.
