Vegan Persimmon-Banana Cookies With Dark Rum Icing
Persimmons are rich in vitamins A and C, as well as dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Vegan Persimmon-Banana Cookies With Dark Rum Icing
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a large bowl, mash the ripe persimmons and banana together.
-
Add coconut oil, maple syrup, and vanilla extract to the bowl. Mix well.
-
In a separate bowl, whisk together almond flour, oat flour, cinnamon, baking powder, and salt.
-
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
-
Drop tablespoon-sized portions of the dough onto the prepared baking sheet.
-
Bake for 12 minutes, or until the edges are golden brown.
-
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
-
Transfer the cookies to a wire rack to cool completely.
-
In a small bowl, whisk together powdered sugar, dark rum, and almond milk to make the icing.
-
Drizzle the icing over the cooled cookies.
-
Let the icing set for 15 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 22g8%
- Sugars 11g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
