I would describe these Basura Cookies as the more extra version of the Compost Cookie. It’s filled with salty banana chips, dried mangoes, coconut and Filipino chocolate. Basically it’s your Filipino best friend in a cookie.
Compost Cookie
This bag of saba banana chips has been open for a couple days and it seems to be a never ending bag of chips. I couldn’t eat it anymore and had to think of a way to use it so it wouldn’t go to waste. Then I thought compost cookie!! A Filipino version of the compost cookie at that.
Basura Cookies
Scrounging around my cupboards I found some dried mangoes, desiccated coconut and a few bars of Filipino chocolate. The new name of this cookie hit me right there. It was to be called the Basura Cookie. Basura translates to trash in Tagalog. Basura = Trash = Compost. A Filipino version of the compost cookie.
I used the base of my paleo matcha pandan cookies to hold together the “basura” parts of the cookie.
Cookie Dough
To start off cream some coconut sugar, raw sugar and vegan butter together.
Then add in the eggs and mix until nice and smooth. Add in the dry ingredients per the recipe and then it’s time for the “Basura”.
These are the ingredients that I used for my compost cookie:
- Saba Banana Chips
- Dried Mangoes
- Desiccated Coconut
- Dark and Milk Chocolate Chunks from the Philippines
You can of course use what you have left over, but then it will just be a basic cookie. Think outside of the box and think of what you can add in to your compost cookies to be different.
I left this batter to chill overnight in the refrigerator for more flavor.
Then I scooped them all out with a large ice cream scoop. I got about 21 scoops of dough from that batter.
Bake it off
To get that gooey center the dough needs to be cold, so after you scoop out all the dough put it back in the refrigerator for 30 minutes.
This batter has a high butter content so it will spread. I recommend placing only 6 cookies in a sheet at least 3 inches apart. Bake at 350F for 8 minutes and then flip the pans around to evenly cook for a further 6 minutes.
They will be very delicate out of the oven so leave them to cool on the sheet for 10 minutes before transferring the to a cooling rack to harden and cool down further.
I like eating mine with a super cold glass of Salabat – Ginger Tea. When you bite into it you get different flavors and textures from the mix of ingredients.
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