Everyday Banana Cookies (Grain Free, Sugar Free)
I LOVE cookies. That is not to say that I love ALL cookies. I am super picky about the sweets that I eat because I don’t find most of them to be worth their salt (or sugar).
Now that the holiday season is upon us, eating cookies kind of goes with the territory. Indulging in the month of December is so engrained in our culture that it feels less festive not to go along with the feast. That being said, cookies are supposed to be what we call a ‘sometimes’ food around here…so daily cookies
aren’t shouldn’t really part of my M.O.
That is, unless you eat a cookie made from only good things. Like fruit, nuts and seeds. The kind of cookies so healthy that you could eat a handful of them everyday and feel better…not worse. I made it my mission to come up with something moist, delicately sweet and spiced with something that smells like the holidays. These cookies fit the bill in spades…I hope you love them!
Everyday Banana Cookies
- 2 overripe bananas
- 1/2 cup shredded coconut
- 1/4 cup hemp seeds
- 1 tablespoon coconut flour
- 1/8 teaspoon cinnamon, (to taste)
- tiny pinch of salt
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, mash bananas well. Add remaining ingredients and stir until evenly distributed.
- Using a tablespoon measure, drop batter onto a nonstick cookie sheet and shape into a round cookie.
- Bake at 350 for 20 min or until bottoms of the cookies look caramelized, remove from oven and let sit for 10 minutes before serving.
- Store at room temperature, loosely covered for three days.