“Be joyful, though you have considered all the facts.” Wendell Berry
The surprise about these cookies is that even after you tell people that they are gluten, dairy, and egg free they still like them. These cookies could also be sugar free but I just couldn’t resist throwing in a few chocolate chips. My bad.
INGREDIENTS:
2 bananas, mashed
1/3 cup coconut flour
3/4 cup almond butter – peanut butter, but made with almonds, about 1/2 jar
1/2 t baking soda
1/3 cup chopped walnuts
1 apple, finely diced, or finally diced
1/3 cup coconut milk
1 T cinnamon
1/3 cup chocolate chips
DISTRUCTIONS: Preheat oven to 370 degrees. Mash banana in bowl and add the coconut flour, baking soda and almond butter. Mix well.
Chop walnuts and apple to a very fine dice and add them to the bowl along with the rest of the ingredients.
Drop by tablespoon full onto a parchment paper covered cookie sheet. Flatten into a cookie shape with a frosting spreader, knife, or other implement. These cookies don’t spread so you want them to get into their final shape before baking.
Bake for approximately 25 minutes, turning the cookie sheet half way through the process. These cookies seemed a little too moist for me so I placed them into my dehydrator for about an hour. Otherwise you can let them out to air dry or eat them moist. I love choices!
Fun part – I was out of baking soda but remembered that I had a small glass of it in my bathroom medicine cabinet that I occasionally use to brush my teeth. Went into the bathroom with a 1/2 teaspoon measure, walked back into the kitchen and dumped the baking soda into the bowl.
My husband happened to be sitting in the kitchen. “Did you just get something out of the bathroom and dump it into the cookie dough,” he asked. I just smiled at him. More for me!
Loveya – The Grandma