Ingredients

The following ingredients have 8 Servings
  • 1/4 cup + 1 tbsp maple syrup
  • 1/2 cup cacao powder
  • 1/4 cup + 2 tbsps brown rice flour
  • 1 can of full fat coconut milk chilled overnight
  • 2 tbsps powdered sugar (store-bought or homemade in the blender)
  • Powdered peanut butter
  • OR powdered peanut butter + cacao powder
  • OR 1 banana (sliced)

Instruction

  • Preheat the oven to 350F.
  • Combine all the ingredients. Mix to form a thick cookie dough.
  • Roll into 16 balls. Arrange on a pan (or two pans) lined with parchment paper. Cover with a piece of wax paper and flatten with the bottom of a cup or jar to about 1/2 inch thickness
  • Bake for 8-10 minutes at 350F.
  • Let them cool, they will become crispy as they cool.
  • Scoop out the cream from the can of coconut milk leaving behind the liquid. Add the powdered sugar and whisk till smooth and creamy.
  • Spoon onto your cookie, smush, and enjoy! Keep any leftovers int the fridge for up to 3 days.