Coconut Banana Paleo Cookies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Overly ripe banana (1/2 cup

• Refrigerated

  • 1 Egg, large
  • 1 Egg white, large

• Baking & Spices

  • 3 cups Almond flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 3/4 cup Coconut sugar
  • 1/2 tsp Kosher or sea salt
  • 1 tsp Vanilla, pure

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 1 cup Walnut pieces

• Dairy

  • 1/4 cup Butter, grass-fed unsalted

Found on skinnyms.com

Description

Ingredients

• 3 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon cinnamon
• 1/4 cup (grass-fed) unsalted butter, room temperature, (optional coconut oil)
• 3/4 cup coconut sugar
• 1 large egg, beaten
• 1 large egg white
• 1 teaspoon pure vanilla
• 1 overly ripe banana (1/2 cup), mashed
• 1 cup finely shredded coconut, unsweetened
• 1 cup walnut pieces

Directions

• Whisk together in a medium bowl, almond flour, baking soda, salt, and cinnamon. Add walnuts and coconut, and stir into flour mixture.
• In a medium mixing bowl, using a beater, cream together butter and coconut sugar. Add egg, egg white, and vanilla, mixing until combined. Stir in mashed banana and coconut, until combined.
• Add flour mixture to wet ingredients and stir just until incorporated. Cover and refrigerate 45 minutes.
• Preheat oven to 350 degrees.
• Using an 1-1/2 inch cookie or ice cream scoop, drop dough 2-inches apart on a large, parchment lined, cookie sheet. Bake 8 minutes and rotate cookie sheet. Bake an additional 8 minutes, or until golden and just set. Allow cookies to cool 5 minutes while still on the cookie sheet. Move cookies to a wire rack and cool completely. Continue baking cookies until all dough is used.
• Store in an airtight container up to two days. If desired, add 1 cup Paleo friendly chocolate chips when adding the walnuts.