These little delights were a pleasant surprise I’ll definitely be making again.
What started as a venture to clean out the cupboards before leaving the house, turned into a tasty treat that you can definitely get creative with.
These are a great option for a healthy desert, a breakfast on the go, or a nutritious snack.
The only downfall is that I didn’t measure the ingredients at ALL this go around (like I said, it was a mission to clean out the kitchen).
So, I hope these estimated measurements produce the same yummy results for you that they did for me!
Ingredients
Optional:
Seeds of your choice (I used hemp and sunflower seeds)
Sweetener (stevia, monk fruit, etc)
Protein powder sub for coconut flour
Required:
Ripe bananas
Nut butter (I used almond butter)
Non-dairy milk (I used coconut)
Organic GF rolled oats
Coconut flour
Flax seed meal
Maple syrup
Cacao nibs
Cinnamon
Sea Salt
Baking soda
Instructions
1. Preheat the oven to 180 C.
2. In a large mixing bowl, mash up two regular size spotty, ripe bananas.
3. Add 2 heaping tsp of nut butter, 1 1/2 C coconut flour (option to sub some, or all for protein powder), 1 1/2 C non-dairy milk, and 1/2 C flaxseed meal. Stir together until sticky, but firm. If it’s too liquid, add a bit more flour. If it’s too dry, add a bit more milk.
4. Add cacao nibs and seeds to your liking (I used about 1 C of each), and 1 tsp of baking soda. Mix together.
5. Spice with cinnamon and pinch of sea salt, and roughly 1/2 C of maple syrup. If you know you like your cookies extra sweet, then add additional sweeter of your choice. . Mix together.
6. Once the mixture if firm, but sticky/wet, make medium/large cookies on baking sheet.
7. Put in oven for about 20 minutes (our oven ran super hot, so you might need more time than this), or until cooked all the way through.
ENJOY!