For an explanation of The Tuesday Treat, see here.
Flourless Banana-Coconut Cookies
Happy Christmas! I made these cookies for my dad, who loves sweets but needs to err on the healthful side of things and is off chocolate (!) for awhile. These little beauties are completely sugar-free (bananas being pretty naturally sweet enough on their own) and if you use certified gluten-free oats they are gluten-free/flourless as well. Should I also mention they are quite delicious? Well alright … they are. Think of them as my Christmas gift to you, dear readers. I hope you will enjoy them into the new year and beyond. Have a wonderful one.
Makes about 20 cookies.
3 large very ripe mashed bananas
1/4 cup extra virgin coconut oil (liquid) or vegetable oil
1 1/2 cups rolled oats
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup chopped walnuts
2/3 cup unsweetened flaked coconut
Heat oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, combine the bananas and oil. In another bowl, whisk together the oats, almond meal, baking powder, cinnamon and salt. Add dry ingredients to wet ingredients. Mix to combine.
Drop by teaspoonsful onto the baking sheet and bake for about 20 minutes, until cookies are set and very lightly golden brown.
Great recipe! I made these cookies to surprise my friend who doesn’t enjoy sugar (nasty on her nerves). We both loved them! My bananas weren’t very ripe, so I did the trick of baking them, unpeeled, in a 350 oven for 30 mins to get their caramelized sweetness to really come out! I also think these cookies would be great with a handful of golden raisins thrown in.
The perfect recipe for the week (which might only end up being a day +) in January when I vow to be sugar free!