Ah, a relaxing Sunday afternoon of baking. It felt good to get a little project going and not only that, it produced a tasty batch of cookies. I wish I could share smells with you all because these smelled so wonderful while baking, but hopefully you can imagine it or recreate the recipe for yourself and gather your own smells.
These cookies are soft and nutty with a slight sweetness from ripe banana. The best part is that they’re healthy, grain-free (of course), quick and there’s no added sugar. Inspired by Everyday Paleo once again, I made a slight twist on her nutty cookies recipe, and cut it in half. (Seriously if you don’t have the Everyday Paleo cookbook, get it or see if it’s available at your local library!). I bet kids would love these cookies and there’s truly no shame in letting them indulge in these anytime.
- 1 ripe banana, mashed
- 5 Tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 C unsweetened applesauce
- 1/4 C unsweetened coconut flakes
- 1/4 C plus 2 Tbsp almond butter
- 1/2 Tbsp cinnamon
- 5 Tbsp coconut milk
- 1/4 C sliced almonds
- Preheat oven to 350 degrees F.
- Mash banana in large bowl with a fork. Add coconut flour, baking soda and almond butter; mix thoroughly.
- Add remaining ingredients and stir.
- Drop by tablespoonfuls on a baking sheet lined with parchment. Bake for 25 minutes.
Yields: 12 cookies