Now that Cia is about to start school my mind has begun to fill with snack/lunch box ideas. Healthy, easy, and homemade. And bonus points if they can be prepared in advance! With this in mind, these cookies are excellent. I’ve been making them for a few years now, but it’s been six months or so since I’ve pulled out the recipe. They freeze amazingly well, perfect for adding one to her lunch box every now and then. It’s a blend of coconut flour, almond butter, dried fruits, apple sauce, and eggs. No added sweetener beyond what’s in the fruit. I also love how versatile these cookies are. I prefer to use almond butter, but you can substitute whichever nut butter you like best, even seed butter. My favorite combinations for dried fruits are dates/apricots/raisins, or dates/cherries/raisins. But any work.. prunes, cherries, currants, cranberries, strawberries, blueberries, ect.. And lastly I prefer applesauce as it adds a bit of wetness, but if I don’t have any on hand I use a banana instead. Everything blends together in a food processor and they bake off quickly.
A healthy cookie, perfect for a snack.
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 large dates, pitted
- 6-8 dried turkist apricots (6 large or 8 medium)
- 2 large eggs
- 1/2 cup applesauce or mashed banana
- 3/4 cup shredded coconut
- 1/4 cup raisins, lightly packed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons chopped nuts
- Preheat oven to 350.
- Food process coconut flour, almond butter, dates, and apricots well, about 1 minute.
- Add eggs, applesauce (or banana), shredded coconut, raisins, cinnamon, vanilla, salt, and baking soda. Pulse to incorporate.
- Quickly pulse in nuts.
- Scoop heaping spoonfuls onto a silpat lined cookie sheet. Using wet fingers to press each cookie down a bit. They will not flatten as they bake.
- Bake 15-17 minutes, until lightly golden on top, and lightly browned on the edges.
Lots of variations! Use any nut/seed butter. Vary the dried fruit, I recommend always using dates. Otherwise consider prunes, cherries, currants, cranberries, strawberries, blueberries, etc.. If you don't have applesauce use mashed banana instead. If you'd like to make these more treat like, pulse in some mini chocolate chips with the nuts. And speaking of nuts, use any - walnuts, pecans, sliced almonds, macadamia nut, or pumpkin seeds.
Typically my kids eat plenty of bananas, but every now and then a few extra pile up on the counter. When this happens my go to recipe is banana bread from Paleo Cooking from Elana’s Pantry. I do not eat a gluten free diet but I love almond flour baked goods, particularly Elana’s. So yes I did make her banana bread but I still had one left over banana after all was done. I decided it was time to play around and create my own cookie recipe.
These are awesome! Almond flour, shredded coconut, chocolate, and banana. A winning combination for sure. The texture is chewy with a slight crispy outer. I added in coconut sugar for extra sweetness but I don’t think it’s fully necessary, you can decrease the amount down to two tablespoons if desired. We loved these, kids included! Be careful not to eat the whole plate in one sitting :).
Banana Chocolate Chip Cookies (gluten free)
These are delicious, lightly sweet cookie. Perfect to make when need to use that extra banana laying around. They have a chewy texture, with a slightly crisp exterior.
- 1 large very ripe banana
- 1 1/2 cups almond flour
- 1/4 cup mini dark chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut sugar
- 1 large egg
- 3 1/2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- In a medium bowl mix the almond flour, mini chocolate chips, unsweetened coconut, baking powder, salt, and coconut sugar.
- In another bowl mash the banana. Add the egg, coconut oil, and vanilla. (Melt the coconut oil over super low heat if needed to melt.) Combine well, mixing up the egg.
- Add the wet ingredients to the dry. Place in the fridge for at least 30 minutes.
- Preheat oven to 350.
- Scoop out heaping tablespoons of batter and place on a Silpat lined baking sheet, or use parchment paper. Batter should make about 20 cookies. Wet fingers and lightly press cookies down to flatten.
- Bake ~15 minutes until edges are lightly golden. Let cool on baking sheet before removing.
Variations: chopped walnuts and/or raisins
As I’m going down a new road this month with some diet changes I’ve been looking at plenty of websites gaining knowledge and advice. In doing this I stumbled across a recipe for quinoa cookies. I quickly wrote the recipe down not fully convinced I was going to make them and lost the page to link to the original recipe. I found this recipe to be highly adaptable. There are no eggs but if you desired you could surely add them in. Or even a mashed banana with less peanut butter. You can easily substitute the peanut butter for any other nut or seed butter and the chocolate chips for a dried fruit. The texture was chewy and slightly crumbly. But not too crumbly where they fall apart while eating them. I found these to be better than expected and I will be making them again.
There are only 6 ingredients in this recipe! Cooked quinoa, nut butter, sweetener, salt, oats, and chocolate. You only need one bowl to mix the ‘batter’ and I managed to fit them all on one cookie sheet for one round of baking. I made mine small, tablespoon sized, and ended up with 60 of them.
I cooked the quinoa in the morning and baked these cookies in the evening, but next time I plan to make the batter with the just cooked quinoa so the chocolate melts into the ‘batter’. I think I may add in a little coconut oil too.
Quinoa Peanut Butter Cookies (vegan)
- 3 cups cooked quinoa (3/4 cup dry quinoa)
- 3/4 cup peanut butter
- 5 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 1/4 cups rolled oats
- 1/2 cup mini dark chocolate chips
- Preheat oven to 350°.
- Combine quinoa, peanut butter, maple syrup, salt, and oats in a bowl. Using an electric mixer on low-medium speed combine well.
- Stir in chocolate chips.
- Using a tablespoon press ‘batter’ firmly into the cups and lightly tap out. I tapped each one out into my cupped palm. Place on a Silpat or parchment lined cookie sheet. Since they do not spread while baking they can be close together.
- Bake for 20-25 minutes until bottoms are browned. I baked mine for 25 minutes, if they are spaced farther apart they will take less time.
Silly cats never pose for pictures!
I hope everyone had a wonderful holiday season filled with happiness, family, friends, and love. I know I did. And we were lucky enough to have a white Christmas filled with sunshine; Colorado weather at its finest. The day was mellow but perfect. Gifts in the morning, fresh ravioli for lunch followed by salmon, swiss chard, and squash for dinner. The house we recently moved in to is proving to be perfect for hosting a few guests. I must say I feel truly lucky these days.
I’ve been off from work for two weeks, was lucky enough to have my parents in town for Christmas, and pretty much took a cooking vacation during this time. I’m not going to lie, it felt pretty great. I did make a few batches of cookies to welcome my parents into town, but nothing spectacular like I had hoped so I decided against posting; ginger cookies and hermits. For both I could tell the altitude definitely affected the way they baked, so they weren’t the prettiest cookies but they still tasted good. I also made a batch of pistachio cranberry biscotti and a pumpkin olive oil bread which were extremely tasty! For my biscotti I used the recipe from the blog Sunshine & Smile. It’s a great recipe and extremely easy to throw together. Who knew biscotti could be so easy? I was pleasantly surprised. The recipe calls for rose essence which I switched to vanilla, and I would suggest a bit more cardamom if you like the flavor. But overall they were excellent! I used a brown sugar with a high molasses content so mine were a bit darker than the normal color of biscotti. My pumpkin olive oil bread recipe came from the magazine Fine Cooking. I was lucky enough to receive a subscription for my birthday this year, thanks Nan! As soon as I saw the recipe I knew I had to make it. I love olive oil and so does my family. The bread was extremely moist and the pumpkin olive oil combination made a great flavor. I made this Christmas morning and probably ate a good 1/3 of the loaf to myself!
Have a wonderful New Years Eve and wishing you all the best in the coming year!
Pumpkin Olive Oil Bread
The other day while I was doing my typical afternoon spend time looking at different food blogs I came across a pumpkin cookie recipe. The second I read the recipe I knew I was making it. For a quick second I thought about making pumpkin pie, but then realized how much I really didn’t want to deal with a pie crust so I opted for a dessert-less Thanksgiving.. unless someone else was going to make something. I’ll let you know if that happens. The thought of making no dessert did feel a bit odd as I do love pumpkin pie, pecan pie, and apple pie quite a bit. I grew up with having the option to eat all three every Thanksgiving. In fact I grew up with the most delicious Thanksgiving spread. More variety than I’ve ever seen anywhere else. All homemade too! But coming off a bout of food poisoning I decided to take it easy. I made these cookies this afternoon and they are delicious. Extremely fluffy, not too sweet, and plenty of pumpkin flavor. I stacked mine on parchment paper to prevent sticking. I’m going to take the advice I read and leave them out on the counter overnight. Click for the recipe.
Happy Thanksgiving Everyone!
I'm not even going to try to lie, I have eaten 6 of these already!
My mom made the same cookies and her beautiful pumpkin pie :)