Grain-Free Coconut Banana Cookies
I spend most of my commute home from school dreaming about food. More specifically, dreaming about what food I'm going to have for my after school snack. And today I was craving cookies. So I used my bus ride to map out a rough recipe in my head, and got to whipping these bad boys up the second I walked through the door. #efficiency.
Cookies (all desserts, really) can be tough to figure out when you're trying to avoid sugar, eggs, gluten and dairy, but I was really impressed with how these turned out! What I really like is that I didn't have to use any funky gluten-free flour blends, egg replacers or sugar substitutes. Just real food, baby! The ingredients are actually completely Paleo and Whole30 friendly (so feel free to share them with that miserable friend you have who is always doing a Whole30 ;)).
I will warn you- the cookies are a little on the crumbly side, especially when they're still warm, and the texture is more "cakey" than crunchy, but the flavour is lovely! Especially if you're a banana-with-almond butter-smeared-on-top kind of person (which you obviously are if you have tastebuds). Also, this recipe only makes 8 cookies, which is ideal for someone who does not wish to eat more than 8 cookies in one sitting, but not ideal if you're feeding a crew, so be sure to double/triple it accordingly!
2 tbsp almond butter
3 tbsp coconut oil, softened
1 small banana, mashed
1/2 tsp cinnamon
a pinch of sea salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup shredded coconut
3 tbsp coconut flour
Preheat oven to 350. Combine coconut oil, mashed banana and almond butter in a mixing bowl. Add in all dry ingredients and mix thoroughly to combine. Form batter into balls about 1.5 inches wide (about 1 tablespoon of batter) and place evenly onto a parchement-lined baking sheet. Bake for 7-9 minutes, until golden brown on the bottom. Let cool for 3-4 minutes after removing from oven, then enjoy!