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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