Paleo “Cookies” – No-Sweetener Added
July13
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”
Ingredients
- 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)
Instructions
- 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.
Im so thankful I found your blog! My husband and I are right in the middle of our second Whole30, so finding a recipe like this is yumazing
I made the basic recipe yesterday, and it was very fun to be able to lick the spoon! I was very surprised by how loose the batter was (definitely batter, not dough!)–I dropped it by blobs onto the baking sheet. I was also surprised by how much there was of it–31 blobs.
I’m not sure if maybe mine were bigger than yours, but they took at least 16 minutes to bake (my oven usually runs a bit hot), and they were still a little underdone for my tastes (but I didn’t worry since there are no eggs). They really are delicious–quite impossible to eat only one. Or two. My husband was crazy for them!
They are very muffin-like. Almost exactly like a mini muffin top, if there is such a thing. I would like to find a way to make them with a little more firmness/denseness/chewiness. Do you have any suggestions for how to approach that? More almond flour? An egg (or yolk/white)? A small amount of coconut flour? Melted ghee in place of the palm shortening? Omit one banana (does it matter that I used thawed frozen bananas?)?
Any suggestions you can make would be much appreciated!
Dana,
So glad that you found us!!! My cookies were more batter like but it sounds like yours may have been a bit softer. The ones with cocoa powder seemed to firm up even more. Probably for the increase in dry ingredients. I would start with just using one banana. That is what the original recipe called for but I wanted to use the two bananas that I had on my counter:) I would be interested in trying an egg to see how that changed the consistency. Maybe one banana, 1 egg, and adjust the almond flour until you found the texture you like? I’ll experiment next time and update everyone on what I find. Please comment again with your results as well.
I tried it with 1 banana, 1 egg, and a bit more flour … the texture of the cookies was awesome! They were fluffy, but still dense and moist. The only thing is that by losing the extra banana, I felt like some of the sweetness got lost, and they were almost bitter, so I did add a few tablespoons of honey. (BUT my bananas weren’t super ripe … next time I’ll wait til they are brown!) And there WILL BE a next time! These were a big hit at the box, and I’ve had several requests for more.