Introduction

Moringa cookies, also known as malunggay cookies, are a nutritious and tasty treat that blends the earthiness of moringa powder with the natural sweetness of banana. These soft, wholesome cookies are easy to make and perfect for a healthy snack or dessert.

The image shows two bright green cookies on a copper cooling rack, one whole and one broken in half, revealing a soft, moist, and slightly crumbly interior texture. The cookies have a smooth, rounded top surface with a slightly uneven, homemade look. The cooling rack sits on a white marbled surface, and in the background, there is a white bowl with a green powder and some white flowers with green leaves placed beside and behind the cookies, adding a fresh, natural touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (110 g) spelt flour
1 tbsp (7 g) moringa powder
1 tsp baking powder
1 small (3.5 oz or 100 g) banana
⅓ cup (67 g) erythritol (or sugar of your choice)
3 tbsp (42 g) coconut oil, melted
1 tsp vanilla extract
small pinch of salt

Instructions

Step 1: Ensure all ingredients are at room temperature. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, combine the spelt flour, moringa powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Step 3: In a separate bowl, using a fork, mash the small banana until smooth. Add the melted coconut oil, erythritol, and vanilla extract, then mix until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until well combined. The dough will be slightly sticky. Cover the bowl with plastic wrap and place it into the refrigerator for 30-40 minutes.
Step 5: Take tablespoon-sized portions of the dough and shape them into balls using your hands. Place the dough balls onto the prepared baking sheet and flatten them slightly with the palm of your hands.
Step 6: Bake the cookies in the preheated oven for about 12 minutes. The cookies should remain soft. Remember that they may appear slightly undercooked, but they will continue to firm up as they cool.
Step 7: When the cookies are baked, take them out of the oven and let them cool on the baking sheet for about 10 minutes. Only then, transfer them to a wire rack to cool completely. Enjoy!

Tips & Variations

For a nuttier flavor, add a handful of chopped nuts or seeds to the dough before baking.
Substitute spelt flour with whole wheat or oat flour if preferred, adjusting liquid ingredients slightly as needed.
Using ripe bananas will add more natural sweetness and moisture to the cookies.
If you don’t have erythritol, regular sugar, honey, or maple syrup can be used, but this may affect texture.

Storage

Store the moringa cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat in a low oven or microwave briefly to soften before serving.

How to Serve

The image shows a baking tray with nine green cookies spread evenly on white baking paper. Each cookie is round, slightly domed, and has a slightly rough texture with a mix of light and dark green shades, indicating a leafy or herb-based ingredient. The baking tray has a dark gray edge, and the tray rests on a white marbled surface. The overall look is fresh and natural, with the green cookies standing out boldly against the white paper and marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh moringa leaves instead of moringa powder?

Fresh moringa leaves have a higher moisture content and different texture, so it’s best to use moringa powder for baked goods like these cookies to maintain the right dough consistency.

Are moringa cookies suitable for a gluten-free diet?

This recipe uses spelt flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend, but expect some changes in texture and baking time.