| 4 Emmy’s Organics Chocolate Chip Coconut Cookies | |
| 3 ripe bananas | |
| 1 cup gluten free flour *substitute any all-purpose flour | |
| 1 cup almond meal | |
| ¼ cup coconut sugar | |
| 1 tbsp flax meal (+ 3 tbsps water) | |
| 1 tbsp baking powder | |
| 1 tsp cinnamon | |
| ¼ cup crushed walnuts *optional | |
| ½ cup almond milk | |
| ¼ cup maple syrup | |
| 1 tsp apple cider vinegar | |
| 1 tsp vanilla paste *substitute with extract |
by @thekindcoconut
| 1. | Preheat the oven to 350 degrees. |
| 2. | Make the flax egg and buttermilk in a small dish by combining the flax meal with 3 tablespoons of water, almond milk and apple cider vinegar. Set aside. |
| 3. | Whisk together the flour, sugar, baking powder and cinnamon in a medium bowl. |
| 4. | In a separate bowl mash the banana until most of the chunks are gone. Stir in the maple syrup, vanilla, and flax mixture. |
| 5. | Combine the wet and dry and stir to fold everything together. Using your hands crush the cookies into the batter and stir again. |
| 6. | Spray a bread pan with non-stick cooking spray. Pour the batter into the pan and bake for 45 minutes. |
| 7. | Serve warm! Store leftovers for up to 6 days or keep in the freezer. |
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