Rustic Banana Walnut Breakfast Cookies: Low SugarOct 26, 2021
It's funny how our minds work. And when and where you get ideas. I came up with an idea for a recipe while sitting in the eye doctors office. While waiting for my sons eyes to dilate...I was thinking of food! Not uncommon for this gal. I was thinking of banana cookies. (I know...who thinks of banana cookies?) Is that possible? Why yes, anything's possible! After shuttling my son back to school I headed home to test this recipe that I had somehow concocted in my mind.
I LOVE bananas. We have always kept bananas in our house. Long before the 21DSD. (For anyone who doesn't know, I'm a 21 Day Sugar Detox Coach). And the best part? I like them still partially green, just like they are supposed to be on the detox. Quick nutrition tip: the greener the banana, the less sugar (carbohydrates) it contains. The more ripe, or brown, a banana, the higher in carbohydrates. However, bananas are a good nutrient dense carbohydrate source. And they are great for sweetening food naturally.
I wanted to make a low sugar cookie that was not too crisp, but rather on the softer side. So I started with a whisked egg and smashed banana. Then added coconut oil and a little ghee and vanilla. Once I incorporated all of the wet ingredients I added Almond flour and a little Coconut flour. Finally, baking soda, and crushed walnuts. The consistency was still a little runny, so I added a bit more Coconut flour. Quick tip: you have to be careful not to add too much coconut flour as it will make your batter too thick! I then dropped them onto a cookie sheet and baked them for 12 minutes at 375 F.
They came out fluffy and soft, as I had hoped!
Prep time: 20 minutes
Cook time: 10-12 minutes
Total Time: 35 minutes
Yield: 8 cookies / 2 cookies per serving
1 medium green tipped banana, smashed
2 tablespoons coconut oil (cooled)
1 tablespoon ghee or butter, softened or room temperature
1 teaspoon vanilla extract
1/2 cup almond flour
1/3 cup coconut flour
1/2 teaspoon baking soda
2 tablespoon crushed walnuts, plus 8 whole for topping cookies
1/4 teaspoon Himalayan pink sea salt
1. Preheat oven to 375 F.
2. In large mixing bowl, whisk egg. Then, add in smashed banana, coconut oil, vanilla, and softened ghee. Stir well, until combined. (Will look like a creamy mixture.)
3. Next, add the dry ingredients to the wet ingredients starting with almond flour, coconut flour, baking soda, sea salt, and crushed walnuts.
4. Let the mixture sit for about 5 minutes to thicken.
5. Drop onto greased cookie sheet to yield 8 cookies. (To make them appear rustic, leave them exactly how they're dropped onto sheet.)
6. Place whole or halved walnut pieces on top of each cookie, and place in oven.
7. Bake for 10-12 minutes.
8. Once cooking is complete, let cool.
*Try and not let cookies get too dark or they will not maintain a soft consistency.
*Store in airtight container or baggie once thoroughly cooled.
Nutrition per 2 cookies:
Calories- 287 Fat - 18 Protein - 8 Carbohydrates - 12 Fiber - 5
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