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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash the bananas until smooth.
Stir in the oats and cocoa.
Place a tbsp of the mixture onto a greased baking tray and form into a cookie shape.
Repeat until all the mixture has been used.
Bake at 180°C for 20 minutes until the edges are firm and the tops are slightly cracked.
Transfer to a cooling rack and leave to cool completely.
Spread 1 tsp of coconut cream onto a cookie and place another cookie on top to form a sandwich.
Refrigerate for 2+ hours to set the filling.
Serve and enjoy.
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For a thicker filling, refrigerate the coconut cream before spreading.
Can I use a different type of cream?
Yes, you can substitute coconut cream with any plant-based cream of your choice.
How do I store the cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days.
Can I add sweeteners?
If you prefer a sweeter taste, you can add a natural sweetener like honey or maple syrup to the mixture.
