September 29, 2013 by Flora Dawn
I haven’t posted in quite a while, but I finally decided to share a recipe!
Although I have given up much of my baking, I have found ways to still make a few treats. The recipe I am posting today is one of my favorite grain-free cookie recipes (yep, I have several!). Some of the ingredients might sound a little weird…coconut palm sugar, coconut oil, and coconut flour. Coconut flour is pretty easy to find, at least where I live. There are lots of brands, even Bob’s Red Mill makes it, and you can even find it in bulk in larger grocery stores. The coconut palm sugar could be replaced with regular granulated sugar or raw sugar if you prefer. Raw sugar doesn’t dissolve as easily though, so the texture of the baked cookie is a little bit different, but totally fine in my opinion.
If you have access to a Costco, I highly suggest buying the organic coconut oil there, as it is incredibly inexpensive in the huge 78oz tub. Coconut oil does have a coconut flavor, which I am not totally crazy about. For baked goods it’s great; but for stir-fry or roasting veggies, not so much. I think it has a place in my diet, but it’s not the exclusive oil in my kitchen.
These cookies are soft and have a great banana-chocolate flavor that I think most kids will really enjoy. And since bananas are naturally so sweet, they have very little added sugar. In fact I think you probably could exclude it all together if you are really watching your sugar intake.
Grain-Free Banana Chocolate Chip Cookies
- 2 small very ripe bananas (speckled peel, but not all brown and mushy)
- 1 egg
- 1/4 cup coconut palm sugar
- 2 tablespoons coconut oil, melted (measured, then melted)
- 1 tablespoon vanilla extract
- 1/4 cup coconut flour (rounded, not leveled)
- 1/4 cup shredded, unsweetened coconut
- 1/4 cup sliced almonds, optional
- 1/4 cup chocolate chips (we use the mini Enjoy Life)
- 1 teaspoon baking powder
- dash salt
- dash cinnamon
- Preheat oven to 325.
- In the bowl of a stand mixer, beat the bananas until fairly smooth. Add egg and vanilla and blend until incorporated. Add the remaining ingredients and continue to mix until well combined, mixture will not look like typical cookie dough, it’s much stickier and thinner.
- Using a tablespoon (I use the one I measured the coconut oil with) drop the dough onto a silpat or parchment lined baking sheet. Press gently with fingertips to flatten. Bake for 20-25 minutes or until lightly browned and set. Allow to cool several minutes before removing to a wire rack to cool completely.