Monday, February 11, 2013

Banana Avocado Coconut Cookies (Gluten/Dairy/Nut/Egg free)

I have to be somewhat creative when it comes to cooking for an autistic child with a limited food palate.  I came upon a recipe by Ditch The Wheat which used bananas as the sweetening ingredient.  This was perfect.  I also added avocado, which is a sneaky ingredient.  They were a hit and gone within a couple days.  I'm currently making my 2nd batch.  No need to deny him when the ingredients are actually healthy.

Ingredients
  • 1 fresh ripe large banana, (200 grams)
  • 2 tbsp extra virgin coconut oil, (slightly warmed for easier mixing. Room temperature)
  • 3 tbsp coconut flour, sifted 
  • 1/2 avocado
  • 1 tbsp vanilla extract
  • ½ tsp baking powder (you can sub 1/2 tsp cream of tarter and 1/8 tsp baking soda)
  • 1/8 tsp sea salt
  • 1/8 -1/4 cup of chocolate chips

Instructions
  1. Preheat the oven to 325 F. Line a baking pan with parchment paper.
  2. Using a mixing machine combine the banana and the egg. Slowly add the coconut oil (coconut oil must not be hot or it will cook the egg. You just need to the coconut oil slightly warmed enough to mix smoothly). Add the coconut flour, avocado, vanilla, baking powder and sea salt. Mix until smooth. Lastly add the chocolate chips.
  3. Using a spoon, drop 1 inch balls of batter onto the baking tray leaving space between each cookie. Use the back of the spoon to smooth the cookies to a flat cookie shape. *The cookies will not naturally flatten, you must do this manually.
  4. Bake for 20 minutes. 

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