Yields: 15 Servings Difficulty: Easy Cook Time: 15 Mins
- Preheat oven to 350.
- In a pot of boiling water, cook the risoni until very soft (not al dente) about 15 minutes, then drain and cool. When cool enough to handle, remove 2 cups of the cooked risoni and save the rest for another use.
- In a large bowl, mix together the cooked risoni, flour, sugar, cinnamon, baking soda and salt.
- In a second bowl, mash the banana and whisk in the melted coconut oil, syrup and vanilla. Add to the dry ingredients and mix well. Fold in the chocolate chips, coconut and sesame seed and combine well.
- Line a large baking sheet with parchment paper. Using a cookie scoop, scoop the cookie dough into small balls and place a few inched apart on the baking sheet. Bake for 12-15 minutes or until brown.