This recipe, developed by Ashley Koff RD , is part of our Fair Trade Holiday Recipe Series. Go beyond the basics this winter and try baking with Fair Trade Certified sugar, cocoa, vanilla, and spices.
Looking for a holiday treat you can feel good about? These vegan Coco-Nana Nut Cookies are easy to make, waistline friendly, and use a variety of healthy, Fair Trade certified ingredients. Simple and delicious, they’re a light and fruity alternative to the traditionally heavy desserts we all tend to eat during this season.
Yield: 30 cookies
- 3 ripe, Fair Trade Certified bananas 
- 1 tsp. Fair Trade Certified vanilla extract 
- 1/4 cup unsweetened applesauce
- 1/4 cup Fair Trade Certified agave nectar 
- 1/2 cup canola oil
- 1 tbsp. coconut milk
- 1 tsp. baking soda
- 1 cup oat flour
- 1 tsp. Fair Trade Certified cinnamon 
- 1 cup rolled oats
- 1 cup shredded coconut
Preheat oven to 350 degrees. Lightly coat a cookie sheet with cooking spray.
In a food processor, blend the bananas, vanilla, applesauce, agave, oil, and coconut milk. Once combined, add in the baking soda, flour, and cinnamon. Fold in oats and coconut by hand. Using two teaspoons, scoop dough onto the prepared cookie sheet. Bake for 18-20 minutes. Let cool on a wire rack.