Tuesday, February 7, 2012
Banana Coconut Cookies (grain-free, sugar-free, vegan)
Using mashed, ripe bananas in recipes is a really simple, nutritious way to replace sugar. I've used it before in my sugar-free, grain-free Carob Banana Bars and in these lovely Teff Pancakes. My four year old twins keep asking to cook in the kitchen, and if I don't step in right away, they take over and begin cooking on their own. Hmm, I wouldn't have any idea why that would be! Lately cookies have been on their minds.
Yesterday one of them asked if we could make cookies "with that cookie flour" and bananas. The following recipe is what transpired. "That cookie flour" is blanched almond flour. We just ordered a box of it and split it with a friend. This is a good way to save some money.....buy in bulk and split orders between two or more families.
Banana Coconut Cookies
These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and high in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the 2 tablespoons of maple syrup with more banana if you don't want any sweetener.
1/3 cup mashed ripe banana (about 1 medium)
1/3 cup melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon organic almond flavoring
2 cups blanched almond flour
1 cup unsweetened shredded coconut
1/2 teaspoon baking soda
1/4 teaspoon sea salt
In a medium-sized mixing bowl whisk together the wet ingredients. Add the dry ingredients and mix together using a fork. Form dough into ball and refrigerate for 30 to 60 minutes.
Preheat oven to 350 degrees F. Form dough into small balls (about 15) and place onto an ungreased cookie sheet. Flatten each cookie ball with the palm of your hand. Bake for about 15 minutes. Cookies will be soft straight out of the oven but will firm up once completely cool. You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling. Source: www.NourishingMeals.com
More Grain-Free, Sugar-Free Recipes:
Carob Banana Bars
Coconut Almond Sugar Cookies (egg-free)
The Accidental Chocolate Cake
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Posted by Ali Segersten at 2/07/2012 10:03:00 AM
Tags: almond flour, baked goods, banana, coconut, dairy-free, dessert, elimination diet, gluten-free, grain-free, phase 3, sugar-free, vegan, xanthan-free recipes
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!