Apologies for the melting ice cream picture; chocolate nana ice cream lasts all of about 2.7 seconds in mid 90 degree Georgia heat, if that. I whipped up some pistachio coconut shortbread cookies (oh lawdy :D) then sandwiched them with chocolate banana ice cream (1 frozen banana blended with 1 tbsp unsweetened cocoa powder). Summer foods own me <333.
Makes: 16 cookies
- 1 cup coconut flour
- 1 egg
- 2 egg whites
- 1/2 tsp almond extract
- 1 cup unsweetened almond milk
- 1/4 cup stevia
- 2 TBSP pistachio coconut butter (Optional, Nikkis Coconut Butter brand)
- 1/4 cup raw pistachio butter (I get it on iherb – as a sub, you could perhaps use 3 TBSP finely chopped pistachios + 1 TBSP coconut oil)
Preheat the oven to 350 F. In a bowl, mix all of your ingredients evenly. Once mixed, form into 16 dough balls. Flatten each onto a baking sheet sprayed with nonstick spray. Bake at 350 F for 15-17 minutes, or until lightly browned.
Nutritional info for 1 cookie: 71 cals; 4 g fat, 5 g carbs (3 g fiber), and 3 g fat
Master vegan baking with this specially outlined online course!