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.
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
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.