Friday, June 21, 2013

Banana Coconut Cookies (Just 4 Ingredients - Egg-free, Nut-free)

My husband Kirk has been avoiding so many foods to help his stomach heal.  He hasn't been able to eat any cookies, muffins or my usual baked items because they all contain eggs or seeds or nuts of some kind.  I wanted to find a recipe that he could actually eat while following the AIP protocol.  It was going to be my Father's Day gift to him.  I searched nearly 50 recipes and only found this recipe from Empowered Sustenance that fit his current needs.  So I tried it out.  I replaced the coconut oil for the butter from her version.  However, I burnt the cookies and I found them lacking a bit of sweetness.  Also, mine came out flat and oily.  Therefore I decided to change that recipe by adding in some bananas since my husband loves them so much.  I also substituted Coconut Nectar for the honey since it's thicker and has a more molasses-like flavor.  I hoped it would hold the cookies together better.  It did!  And I'm happy with the end result! 

Hubby loved these too! I'm so glad I could find something sweet to make for him.  He's an amazing husband and father.  He deserves a treat from time to time (besides his two girls and me, that is :-)   Best of all these cookies are easy and only require four ingredients.  No eggs or nuts needed!

Banana Coconut Cookies ("Kirk's Cookies")
(Makes 8)

2 ripe bananas, peeled and mashed - some small chunks are fine!
1 Tbsp coconut oil - do not melt!
1 Tbsp Coconut Nectar (or just use honey)
3 Tbsp coconut flour

Preheat your oven to 350 degrees.  Place parchment paper over a cookie sheet pan. 

Mash your bananas in a medium size bowl.  Stir with a fork.  Add in the 1 Tbsp of coconut oil.  Do not melt the oil first.  Just mix it around and in with a fork to incorporate it.  Pour in the Coconut Nectar (or honey).  Blend and mix together. 

Now sprinkle over the coconut flour and mix it in.  The coconut flour should thicken up the cookie dough. 

Spoon the cookie dough in 1 Tbsp measurements onto the non-greased parchment paper.  I was able to make 8 perfect size cookies with this batter.  I used a cookie scooper but a regular spoon should work fine too.  I pushed lightly down on each cookie with a fork. 

Bake in the oven for 18 to 20 minutes at 350 degrees.  The cookies should just be a little bit brown on top.  Bake longer (2-3 minute increments) if they still seem soft in the center.  Or just bake until your preferred consistency or darkness.

Remove from oven and let them cool for at least five minutes.  If you try to eat them or remove them from the paper while still hot, they will fall apart.  Also, a banana chunk hot from the oven could burn your tongue! Be careful.

Also, don't be surprised if they stick a bit to the parchment paper.  Mine did! 

Oops!  Oh well, they still stayed together and they tasted great!

 Maybe next time I'll make a double batch - one for him and one just for me.  

I may even try these with bacon in them too!  Mmm, mmm, everything tastes better with bacon....

1 comment:

  1. While watching a food channel this week, I learned that if something sticks to parchment, just dip a pastry brush into water and brush it on the underside of the parchment paper where the item is stuck. This will loosen it and not moisten the product.
    Edie Kaplan, Sarasota, Florida