Banana Coconut Cookies

Gluten & dairy free, vegan, grain free & super delicious.

These light and tasty cookies remind me of a macaroon. This recipe is from The Whole Life Nutrition Kitchen, one of my favorite food blogs.

 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 alongside 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 (this cookie is a great choice for diabetics if you leave out the chocolate chips). You could replace the 2 tablespoons of maple syrup with more banana if you don't want any sweetener.

Wet Ingredients:
1/3 cup mashed ripe banana (about 1 medium)
1/3 cup melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon organic almond flavoring

Dry Ingredients:
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

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Chocolate Cranberry Cashew Treats

Ingredients:

·       1/2 cup cashews

·       1/4 cup cranberries

·       1/4 cup dates (about Medjool 4 dates, pitted)

·       1/2 lime juiced, freshly squeezed

·       + 3 tbsp cacao nibs for outside coating

Directions:

Blend cashews, cranberries, dates and lime juice in blender.  

Moisten hands (to prevent sticking) and use teaspoon to roll mixture into balls. Mixture should make about 20 one inch balls.

Place cacao nibs in separate bowl and roll balls to coat with cacao nibs.

Refrigerate and enjoy! :) 

Nutrition information, per  treat:
Calories: 30
Carbohydrates: 4 g
   Fiber: 0.75 g
   Sugar: 2 g
Protein: 0.75
Fat: 2 g

   

*Recipe adapted from the "Lara Bar" recipe at DAMY Health.   

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Lemon Lavender Coconut Treats

     Ingredients:

·         1 cup cashews

·         1 cup walnuts

·         1 cup dates

·         Juice of 1 & ½ lemon

·         Zest of 1 lemon

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·         1 tsp vanilla extract

·         2 tsp dried lavender

 

Directions:

1. Blend ingredients together in food processor.

2. Roll in 1 tsp size balls and coat with unsweetened coconut flakes. 

3. Enjoy! Makes about 3 dozen treats. 

Grain-free Chocolate Chip Blondies....(with Chickpeas)

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Most people would never guess that these delicious gluten & dairy free (also vegan) blondies are made with chickpeas! No one would ever notice the extra fiber with this nice thick & chewy density. If you're a fan of a more of a cakey-consistency, add an egg!

Ingredients:

  • Cooking Spray

  • 1 can (15 oz) chickpeas, rinsed and drained

  • 1/2 cup all natural almond butter or peanut butter

  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)

  • 2 teaspoons vanilla

  • 1/2 tsp salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons

  • sea salt, for sprinkling

Instructions:

  1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.

  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!

  3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!

  4. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.

Enjoy! Your biggest challenge will be to share these delicious treats :) 

Brilliant recipe from:  Ambitious Kitchen .

Brilliant recipe from: Ambitious Kitchen.