Banana Coconut Cookies

These slightly sweet, high protein cookies are a fantastic snack for all ages.  They're crisp on the outside but soft and chewy on the inside, and of course very yummy.  I like to make up a batch of these and store them in the freezer, so that I'm always prepared 

for when my daughter (or I) need a quick and healthy treat.

INGREDIENTS:

Wet Ingredients:

- 1/3 cup mashed ripe banana (about 1 banana)

- 1/3 cup melted extra virgin coconut oil

- 2 tablespoons Grade B maple syrup

- 1 teaspoon pure vanilla extract

- 1/2 teaspoon organic almond flavoring

Dry Ingredients:

- 2 cups blanched almond flour (I use this kind)

- 1 cup unsweetened finely shredded coconut (I use this kind)

- 1/2 teaspoon baking soda

- 1/4 teaspoon sea salt

- Optional: 1/4 cup mini enjoy life chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.

2. In a medium-sized bowl, whisk together the wet ingredients.  Add the dry ingredients together in a separate medium-sized bowl, and mix.

3. Pour the dry ingredients into the wet and mix to combine.  Fold in optional chocolate chips.

4. Using a cookie scoop, scoop up dough and place onto cookie sheet.  

5. Flatten each cookie ball with the palm of your hand if desired, then bake for about 15 minutes, or until lightly browned.  Place on a wire rack to cool.  (Cookies will be soft straight out of the oven but will firm up once completely cooled).

Makes approximately 20 cookies

*These are best stored in the freezer, but they can be stored in the fridge for a couple of days.

(Adapted recipe from here)