I spent the morning making hockey pucks in the kitchen. What were supposed to be delicious treats turned into failed recipe after failed recipe. I really wanted to make some type of grain-free cookie but the recipes that I tried were not working. The texture was all wrong and lets not even mention my wasting half jar of my favorite raw almond butter from Trader Joes…
I was ready to throw in the towel but decided to give it one more try but this time I was going to freestyle. No recipe to start off with and whaddya know? These turned out so good! Michael tested them and gave them a huge thumbs up, after giving previous recipes vehement thumbs DOWN. (I only tell you that so you know he isn’t afraid to give his precious wifey honest feedback.)
I am currently not consuming grains, which makes baking a little tricky, but if you don’t have almond flour or coconut flour on hand you could try this with oat flour but I haven’t tried it so I can’t guarantee anything!
Preheat your oven to 350 degrees.
1 cup almond meal (or almond flour. Almond meal means ground almonds with skin. Almond flour means ground almonds without the skin. Your choice.)
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 mashed ripe bananas (you could probably sub 1/2 – 3/4 cup pure pumpkin to lower the carbs)
2 TBSP unsweetened cocoa powder
3 packets of Stevia
1 teaspoon vanilla
** Optional, but highly recommended: dark chocolate chips
If you are dairy free, I highly recommend the chocolate chips by Enjoy Life. They are delicious!
In one bowl mix whisk together the smashed banana, egg, and vanilla.
In another bowl, mix together the almond flour, coconut flour, baking soda, salt, unsweetened cocoa powder, and Stevia.
Combine the wet ingredients into the dry ingredients and mix together. If you choose to add chocolate chips, now is the time! Dump them in and mix.
Spray a cookie sheet with non-stick cooking spray or lightly grease with coconut oil.
Drop the dough into 15 little spoonfuls onto the cookie sheet.
Bake at 350 degrees for 7 – 9 minutes. They should still be soft when you take them out of the oven. If they aren’t, start over because you burned them. These cookies will “set up” as they cool so they won’t be quite as smushy as when you remove them from the oven but they will remain deliciously soft.
Makes 15 small cookies
Smear a bit of natural peanut butter on top if you like and enjoy this delicious grain-free treat!
|Sidenote: Currently addicted to nude colored nailpolish, with this one being my favorite!|
These macros are for the cookies without any chocolate chips in them or peanut butter on top:
Makes 15 cookies
Serving size: 1 cookie
Protein ~ 3 grams
Carb ~ 7 grams
Fat ~ 5 grams
Calories ~ 85