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.
Ingredients:
- 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
Directions:
- 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
These look SO good! Definitely trying these after my Whole30.
I hope you do, Krystle! How far along are you on your Whole30?
Today is Day 1, but the only change I need to make from what I’ve been eating for the past 30 days is to cut milk/cream from my coffee so shouldn’t be too difficult.
Awesome and cheers to you!
I’m not a coffee drinker myself, but I know people that like to use canned coconut milk as creamer. Have you tried it? It seems like it would work well since it’s nice and thick and fatty.