Step 1

In a bowl combine the mashed banana, tahini, coconut sugar, and vanilla until smooth.

Step 2

Add the flour, baking powder, and sea seal. Stir until combined.

Step 3

Stir in chocolate and walnuts.

Step 4

Using wet hands (the dough is super sticky) form the dough into 10 balls. Lightly press down to flatten each ball into a disk. If at any times your hands stick to the dough, just wash them again and get them slightly damp before handling the mixture.

Step 5

If you desire, top each cookie with a few extra chocolate chunks, walnuts, or even flaked salt.

Step 6

Bake the cookies for 10-13 minutes at 180°C (350°F), or until puffed and golden. Let cook on tray for around 10 minutes before moving them to a rack.

Step 7

Cookies will be cakey first day, but after a day in an airtight container they will become more banana bread like.