Wednesday, August 22, 2018

Wellness Wednesday: Paleo Friendly Coconut Banana Cookies


Hi blog fam! It's been a whole week since I've blogged, and quite frankly it was nice to take a social media break. Don't worry.... this girl is back on the blog! #missedyall . 

Since it's been raining straight for 30 days (thanks Pennsylvania *** hints of sarcasm) I've been doing lots of cooking in my kitchen to pass the time. I love trying out new recipes that I find on Pinterest, and modify them to fit my palette. Recently I came across this paleo friendly cookie recipe, and decided to give it a try. I added my own spin on it of course, and came up with something I think you'll love.

What I love about this recipe is that it's super easy to make, and has almost a "banana muffin" taste. One thing I wish I did to sweeten up this recipe more was to add some chocolate chips into it because this GIRL-HAS-GOT-TO-LIVE. 

If you ever try any of my recipes I would love to hear what you thought of it in the comments. Happy Wednesday y'all! PS big shout out to my bday girl AE in Texas. AE was my first friend in Texas, and I owe so much to her because of all the kindness and love she showed me. Miss you AE, and wish I could have celebrated with you. 


Coconut Banana Cookies

Ingredients 

  • 3 ripe bananas
  • 1/4 cup unsweetened shredded coconut ( if you want a sweeter cookie go for the sweetened version)
  • 1/2 tsp vanilla extract
  • 3 tbs of coconut cream
  • 1 egg white
  • 1 cup almonds
  • Optional: 2 tbs of almond butter
  • Optional: 1 tbs of ave or honey
  • Optional: 3 tbs chocolate chips
  • Optional: extra coconut to act as a topping

Directions

  1. Preheat the oven to 350 degrees
  2. In a food processor combine bananas, shredded coconut, almonds, coconut cream, and vanilla extract. If using almond butter and agave add in as well. Blend until mixture is creamy.
  3. After the mixture is creamy blend in the egg white.
  4. If using chocolate chips stir them into the mixture. 
  5. Take some parchment paper, and place on a baking sheet. 
  6. Place spoonfuls of the batter on the sheet, and shape them into circles.
  7. Optional to add coconut to act as a topping. 
  8. Bake in the oven for 15-18 minutes, or until edges are golden brown.
  9. Take out of the oven, and let them cool for 10 minutes.
  10. Enjoy!


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