In a large bowl, add banana, extra virgin olive oil, brown sugar and maple syrup, and using a mixer, blend until smooth.
Add egg and vanilla extract and mix until well combined.
In a separate bowl, add flour, wheat flour, instant coffee, cocoa powder, baking soda and salt. Whisk until combined.
Slowly add dry ingredients to the banana mix and blend (with a mixer) until you get a thick, sticky dough.
Press 3 coffee beans on top of each cookie.
Line a cookie tray with parchment paper and drop about a heaping tablespoon of the dough. Repeat until all the dough has been used.
Refrigerate for 30 minutes and bake for 9-12 minutes, until the cookies feel solid on the exterior but still soft on the inside. Do a toothpick test: insert a toothpick in the center of a cookie – if it comes out clean, the cookie is ready.
Take out of the oven and let cool for 5 minutes.
Add a little confectionary sugar to a mesh strainer and dust sugar over each cookie. Alternatively, you can roll each cookie in confectionary sugar. The look won’t be the same (it won’t look like snow) but the taste will be.
This Healthier Chocolate Espresso Cookies Recipe will keep