Katie Lolas: Why these delicious guilt-free BANOFFEE cookies should be next on your list

A Sydney foodie has shared a tasty (and guilt-free) banoffee cookie recipe certain set mouths watering in any family.

Katie Lolas, a instructor and mum-of-one, commonly shares her wholesome deal with recipes and is inspiring hundreds to attempt new baking concepts whereas caught at residence in lockdown.

Her newest – a batch of soppy banoffee cookies – have mushy banana cookie bases made with a mixture of almond and coconut flour to make them gluten free.

‘They style like a slice of your favorite banana bread and are topped with a luscious toffee flavoured cream cheese frosting for a scrumptious deal with everybody will love,’ she mentioned.

Katie Lolas, a instructor and mum-of-one, commonly shares her wholesome deal with recipe and is inspiring hundreds to attempt new baking concepts whereas caught at residence in lockdown

Her newest – a batch of soppy banoffee cookies – has a mushy banana cookie base made with a mixture of almond and coconut flour to make them gluten free

To make them preheat the oven to 180C and line a baking tray and put aside earlier than including coconut oil, banana, sugar, maple syrup, egg and vanilla extract in a big mixing bowl and mixing them properly.

Then add the almond meal, coconut flour, baking soda, cinnamon and salt and blend them till a mushy dough types.

Subsequent, use your arms to roll the dough into 12 balls and place on ready baking tray; flatten every dough ball with the palm of your hand and guarantee they’re about 1cm thick and bake them for 9-12 minutes or till golden.

Recipe: The right way to make Katie’s Banoffee Cookies

Makes 12

INGREDIENTS

COOKIES

▪️2 tbsp coconut oil, melted

▪️1 medium ripe banana, mashed

▪️¼ cup uncooked sugar

▪️1 giant egg

▪️1tbsp pure 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 mild cream cheese

▪️1 tbsp pure peanut butter

▪️1 ½ tbsp pure maple syrup

Topping (optionally available)

▪️Crushed nuts of alternative

METHOD

1. Preheat oven to 180C and line a baking tray and put aside. In a big bowl, add the coconut oil, banana, sugar, maple syrup, egg and vanilla extract, combine till properly mixed. Add the almond meal, coconut flour, baking soda, cinnamon and salt. Combine till a mushy dough types.

2. Use your arms to roll the dough into 12 balls and place on ready baking tray. Flatten every dough ball with the palm of your hand. They need to be about 1cm thick. Bake for 9-12 minutes or till golden.

3. Take away from oven, permit cookies to agency up on baking sheet for 5-10 minutes, then switch to a wire rack and permit cookies to chill fully earlier than frosting.

4. In a small bowl combine collectively the cream cheese, maple syrup, and peanut butter. If frosting is simply too thick, you possibly can add a tsp of water or maple syrup to make it spreadable. Frost every cookie then high with chop with a sprinkle of nuts of alternative.

‘Cookies will get softer every day and will be saved in a container at room temp for 1- 2 days, then I like to recommend storing them within the fridge for as much as per week or freezer for as much as 2 months,’ Katie mentioned

Whereas they’re baking, combine collectively cream cheese, maple syrup, and peanut butter to make the frosting.

As soon as you have eliminated them from the oven, permit the cookies to agency up on baking sheet for 5-10 minutes , then switch to a wire rack and permit cookies to chill fully earlier than frosting.

Frost every cookie then high with chop with a sprinkle of nuts of alternative.

‘Cookies will get softer every day and will be saved in a container at room temp for 1- 2 days, then I like to recommend storing them within the fridge for as much as per week or freezer for as much as 2 months,’ Katie mentioned.