Coconut cookies

Ingredients for about 18 cookies:
90 g coconut oil
50 g cane sugar
50 g coconut blossom sugar
200 g spelt flour
1 tsp baking soda
1/2 tsp vanilla pulp
1 pinch of cardamom
1 pinch of cinnamon
1 banana
Optional: Dried pomegranate seeds or raisins

Whisk the softened coconut oil with both sugars until fluffy. Mash the banana and stir in all ingredients briefly but vigorously.

Wrap the dough in foil and refrigerate for about 15 minutes. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Line two baking sheets with baking paper. Form the dough into about 20 small balls and place them on the baking sheets, leaving space between them. Flatten the balls slightly. Bake the cookies for about 12 minutes.