Every time I go grocery shopping (which is pretty much every other day), I seem to stumble upon some new ingredient I just have to buy, so as a result, I’ve been doing a lot of experimenting. Here is my most recent cookie experiment. It took a couple batches to get the texture right, but it’s now shareworthy.
2 ripe bananas
2 tbsp Earth Balance Coconut Spread – or coconut butter
1/4 cup coconut milk – I actually used coconut flavored almond milk, but if you can’t find that you can use coconut milk
1 chia egg = 1 tbps ground chia seeds soaked in 2.5 tbsp of water for 5 minutes
3 tbsp apple sauce
1/2 coconut sugar
1/2 tsp coconut extract
1 1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 tsp baking powder – if you need the cookies to be gluten free, make sure your baking powder is gluten free – not all are!
coconut baking spray
mixture of 2 tbsp coconut sugar, 1 1/2 tsp cinnamon & 1 tsp nutmeg to sprinkle on top of cookies
1/2 cup dark chocolate chips
1/3 cup chia seeds
1) Preheat oven to 350 degree f.
2) In medium bowl mash bananas well. Add coconut butter, milk, applesauce, chia egg, coconut extract and coconut sugar. If the mixture is lumpy (mine was using Earth Balance), beat with electric mixture on low for 30 seconds or until lumps are blended.
3) Combine dry ingredients. Slowly blend into wet ingredients. If adding chia seeds or chocolate chips blend in now.
4) Grease cookie sheet with coconut oil spray and form dough into small balls. Flatten the top of the cookies and spray with coconut oil. Sprinkle sugar, cinnamon and nutmeg mixture on top.
5) Bake for 10-12 minutes – or until lightly browned.