I found the bones of this recipe from Lillian’s Test Kitchen and for that I am very grateful. As I started making them, things just started flowing and I came up with my own concoction that not only tastes great, offers multiple variety, and are not just a sweet carby sub for a regular cookie but are good during my Whole 30 Challenge. These “cookies” are super tasty and great to have on the counters for kids. Each cookie has approximately 2g protein, 2g carbs, and 2g of good healthy fats. You don’t have to worry about a big sugar rush by using these as a quick to grab snack. Enjoy!!!
Recipe: Paleo “Cookies”
- 2 peeled Bananas
- 1 peeled and sliced Apple
- 1/2 cup Almond Butter
- 3 Tbsp Palm Shortening
- 1 tsp Vanilla Extract
- 1 1/2 cups Blanched Almond Flour
- 1/2 cup Shredded Unsweetened Coconut
- 1 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- 1/2 tsp Cinnamon
- 1/2 cup Unsweetened Cocoa Powder (optional)
- 1/2 cup Enjoy Life Chocolate Chips (optional)
- Preheat oven to 350 degrees F.
- Puree the bananas and apple in a blender or food processor.
- Add the almond butter, shortening and vanilla extract to the processor.
- In a separate bowl mix the almond flour, baking soda, cinnamon, salt and coconut. This is where you would add in cocoa powder as well.
- Combine the dry and wet ingredients until well mixed.
- Add chocolate chips and fold in if desired.
- Drop Tbsp size balls on the parchment paper lined or well greased cookie sheet.
- Bake for 10-12 minutes.
Diet (other): Gluten free, Dairy free, Grain free, Egg free, Paleo, Primal, Whole 30
Microformatting by hRecipe.