Warning! They contain white sugar — that’s the whole point… sugar lovers only 😉
🔹 30 thick little animal cookies 😃 (two baking trays) 🔹 oven: top–bottom heat, 180°C / 355°F, 12 min
🍪 Cookies
1 ripe banana 4 tbsp coconut oil (slightly heaped 😉) 1/2 cup powdered sugar 1 tsp baking soda pinch of salt 2 cups all-purpose wheat flour
My banana wasn’t super soft yet, and since I still live blender-free, I broke it into pieces and microwaved it for 30 seconds (you can heat the coconut oil too if solid — I didn’t need to).
Mash the banana with a fork, add soft coconut oil and powdered sugar.
Beat with a mixer or (like me) with a wooden pestle — it works surprisingly well.
Add baking soda, salt, and 1 cup of flour. Mix and knead.
Add the second cup gradually so you don’t overdo it.
The dough should come off the bowl and hands easily — soft, elastic, compact.
If it is, stop adding flour (I had some left).
Chill the dough 20 min in the fridge.
Roll out 1/3 of it, cut out shapes, and transfer them onto a lined baking tray.
Bake 12 min (add 1 min if thicker).
Let cool — warm cookies are soft, then they turn nicely crisp 🙂
🍥 Icing
a little water a little more powdered sugar 😉 food coloring sugar hearts
Add powdered sugar to a glass, break up clumps, and add water drop by drop.
Mix until it reaches the consistency of thick cream.
Add coloring or beet juice (skip the water then).
Spread over cookies using a decorating bottle.
Top with sugar hearts and let set.
Enjoy! 💙