Harvest Breakfast Cookies
Last week, my cookies senses were tingling and I stumbled upon this recipe. Healthy cookies say what?!
These lovely cookies contain bananas, pumpkin puree, raisins and lovely spices! Also, these are made with coconut flour which is gluten free, rich in fiber, high in the GOOD fats, low in digestible carbohydrates which does not spike up your sugar levels, and it is packed with protein. Also, coconut flour gives these cookies a softer, more fragile texture.
This lovely recipe is from Detoxinista
Yields 12-16
1 cup Mashed Banana (approximately 1 and a half or 2)
1/2 cup Pumpkin puree (I also tried mashed up papaya; turned out great)
4 soft Dates
1/3 cup Coconut Flour
2 tsp Cinnamon
1/4 tsp Ginger (I used fresh)
1 tsp Baking Soda
2 tsp Apple Cider Vinegar
1/2 cup Shredded Unsweetened Coconut
1/2 cup Raisins
Preheat the oven to 350F.
Combine the banana, pumpkin purree and dates in a food processor or blender and blend away until everything is blended well. Add in the coconut flour, cinnamon, ginger, baking soda and vinegar, and blend away until a thick batter is formed.
Pour the batter into a bowl and fold in the raisins and shredded coconut. Scoop the batter onto a lined baking sheet. Flatten them into the shape you want because they will not spread out like usual cookies.
Use a silpat if available; if you are using parchment paper, keep your eye on them because the bottoms may burn.
Bake for 20-25 minutes (I did 15-20), until the edges are golden and the center is not too soft to the touch.
Let these cool before you transfer them to a wire rack to cool completely.
These last in the fridge for up to a week!
P.S. These were boyfriend approved!
Enjoy!
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