By Kristi Goode: https://lovelivinlowsugar.com/blog/
It's funny how our minds work. And when and where you get ideas. I came up with an idea for a recipe while sitting in the eye doctors office. While waiting for my sons eyes to dilate...I was thinking of food! Not uncommon for this gal. I was thinking of banana cookies. (I know...who thinks of banana cookies?) Is that possible? Why yes, anything's possible! After shuttling my son back to school I headed home to test this recipe that I had somehow concocted in my mind.
I LOVE bananas. We have always kept bananas in our house. Long before the 21DSD. (For anyone who doesn't know, I'm a 21 Day Sugar Detox Coach). And the best part? I like them still partially green, just like they are supposed to be on the detox. Quick nutrition tip: the greener the banana, the less sugar (carbohydrates) it contains. The more ripe, or brown, a banana, the higher in carbohydrates. However, bananas are a good nutrient dense carbohydrate source. And they are great for sweetening food naturally.
I wanted to make a low sugar cookie that was not too crisp, but rather on the softer side. So I started with a whisked egg and smashed banana. Then added coconut oil and a little ghee and vanilla. Once I incorporated all of the wet ingredients I added Almond flour and a little Coconut flour. Finally, baking soda, and crushed walnuts. The consistency was still a little runny, so I added a bit more Coconut flour. Quick tip: you have to be careful not to add too much coconut flour as it will make your batter too thick! I then dropped them onto a cookie sheet and baked them for 12 minutes at 375 F.
They came out fluffy and soft, as I had hoped!
Prep time: 20 minutes
Cook time: 10-12 minutes
Total Time: 35 minutes
Yield: 8 cookies / 2 cookies per serving
1 medium green tipped banana, smashed
2 tablespoons coconut oil (cooled)
1 tablespoon ghee or butter, softened or room temperature
1 teaspoon vanilla extract
1/2 cup almond flour
1/3 cup coconut flour
1/2 teaspoon baking soda
2 tablespoon crushed walnuts, plus 8 whole for topping cookies
1/4 teaspoon Himalayan pink sea salt