Basura Cookies – The Filipino Compost Cookie

Desserts | Healthy Filipino | Recipes
April 28th, 2019
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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.

Basura Cookies - The Filipino 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.

Basura Cookies - The Filipino Compost Cookie

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”.

Basura Cookies - The Filipino Compost Cookie

These are the ingredients that I used for my compost cookie:

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.

Basura Cookies - The Filipino Compost Cookie

Then I scooped them all out with a large ice cream scoop.  I got about 21 scoops of dough from that batter.

Basura Cookies - The Filipino Compost Cookie

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.

Basura Cookies - The Filipino Compost Cookie

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.

Basura Cookies - The Filipino Compost Cookie

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.

For more healthy Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Basura Cookie I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

Basura Cookies - The Filipino Compost Cookie
5 from 1 vote
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Basura Cookies – The Filipino Compost Cookie

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.

Course Dessert, Snack
Cuisine Dairy Free, Filipino, Grain Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 21 Large Cookies
Author Rezel Kealoha

Ingredients

  • 1 Cup Vegan Butter Very Cold and Cut into Cubes
  • 1 Cup Coconut Sugar
  • 1/4 Cup Beet Sugar
  • 1 Cold Large Egg

Dry Ingredients

  • 2 Cups Almond Flour
  • 1/4 Cup Pea Protein Powder Can Be Replaced with Coconut Flour
  • 2 Tablespoons Arrowroot Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt

Mix In's

  • 1 Cup Saba Banana Chips
  • 1 Cup Chocolate Chunks
  • 1/2 Cup Coconut Shreds
  • 1/2 Cup Dried Mango Diced

Instructions

  1. Mix all the dry ingredients together in a large bowl and set aside.
  2. In a mixing bowl cream the butter and all the sugars together on medium speed. Do not over mix 30 seconds is good. The butter should still look clumpy. Add in the egg and mix on medium again.
  3. Add in the dry ingredients and mix until the dough starts coming together. Add in the mix ins. Put the dough in the refrigerator for an hour. If you can wait, leave it in there overnight.
  4. Using a the largest ice cream scoop you can find scoop out all the dough on a lined baking tray. At this point you can do 1 of 2 things. Bake all the cookies at once or bake some and save later.
  5. To save later place some cookie dough balls on a separate tray and freeze until solid. Place those frozen balls in a freezer bag and bake as needed.
  6. With the cookies you want to bake now place those balls on a baking tray and let chill for at least an hour before baking. While you wait pre-heat the oven to 350 degrees.

  7. Take the cookie dough out of the fridge. When you are ready bake for 8 minutes then turn the tray and bake for a further 6 minutes.

  8. They will be very soft when you take them out of the oven so let them cool down on the baking tray for 10 minutes then move to a cooling rack.
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