Biscoff Banana Cookies

Ingredients

Serves: 10

In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine.
In a large mixing bowl, mash the banana and stir in the vanilla extract. Whisk in the melted vegan butter and both sugars until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Fold through the chocolate chunks.
Gently swirl in the Biscoff spread - avoid overmixing to keep those gooey Biscoff pockets.
Place the dough in the freezer for 20 minutes to firm up.
Preheat oven to 175°C. Scoop the dough into 10 large cookies and place onto a lined baking tray.
Bake for 12 minutes, or until the edges are golden and the centres are still soft.
Allow to cool slightly, then sprinkle with flaky salt before serving.