Gina Sakic

cookies bananaflour chocolate figs paleo primal gluten-free egg-free sugar-free jerf resistantstarch diane

Banana Flour Fig & Chocolate Cookies

inspired by Diane Sanfilippo's Figgy Chocolate Chip Cookies


  • 125g butter, melted
  • 1tbs honey
  • 1 teaspoon vanilla extract
  • 1.5 cups banana flour
  • 1 tablespoon Great Lakes gelatin (the red or orange can)
  • 1 tablespoon cardamom powder
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • ½ cup cacao nibs
  • ½ cup dried figs, diced
  • ½ cup shredded coconut
  • 50g of 85%cacao chocolate


  • Preheat oven to 160C.
  • In a small bowl, combine the melted butter with the honey and vanilla extract and set aside.
  • In a food processor, combine the banana flour, gelatin, cardamom, cinnamon, baking soda, and salt.
  • Add in the butter mixture and mix with a hand mixer or in the food processor until the dough starts to come together in a ball – about 30 seconds in the food processor.
  • Stir in cacao nibs, figs, and coconut flakes. The mixture will be quite thick.
  • On a parchment-lined baking sheet, form little dough balls. The cookie won't spread a lot during baking, so if you desire a flatter cookie, press on the cookie dough ball to desired shape.
  • Bake for 15-17 minutes or until the edges are just barely golden brown. Cool cookies on the rack.
  • Melt the chocolate, place it in a small shallow bowl and dip cooled cookies in chocolate.
  • Yum!