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Forget conventional cookie ingredients like white flour, butter, and refined sugar. This recipe opts for cleaner, healthier substitutes like almond meal and coconut oil to give the baked goods their delectably chewy texture and touch of sweetness.
Don’t toss out those squishy bananas sitting on your counter collecting brown spots! Overripe bananas lend moist and flavorful character to each cookie that pairs perfectly with scrumptious shredded coconut. Perfect for satisfying any sweet tooth, these paleo-friendly delights let you enjoy cookies guilt-free!
Coconut Banana Paleo Cookies
Yields: 18 servings | Serving Size: 1 cookie | Calories: 194 | Total Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 148mg | Carbohydrates: 13g | Fiber: 3g | Sugar: 9g | Protein: 5g | SmartPoints: 8
Ingredients
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon kosher or sea salt
1 teaspoon cinnamon
1/4 cup (grass-fed) unsalted butter, room temperature, (optional coconut oil)
3/4 cup coconut sugar
1 large egg, beaten
1 large egg white
1 teaspoon pure vanilla
1 overly ripe banana (1/2 cup), mashed
1 cup finely shredded coconut, unsweetened
1 cup walnut pieces
Instructions
- Whisk together in a medium bowl, almond flour, baking soda, salt, and cinnamon. Add walnuts and coconut, and stir into flour mixture.
- In a medium mixing bowl, using a beater, cream together butter and coconut sugar. Add egg, egg white, and vanilla, mixing until combined. Stir in mashed banana and coconut, until combined.
- Add flour mixture to wet ingredients and stir just until incorporated. Cover and refrigerate 45 minutes.
- Preheat oven to 350 degrees.
- Read full recipes here >> https://skinnyms.com/coconut-banana-paleo-cookies-recipe/