GLUTEN-FREE CASHEW-COCONUT PALEO COOKIES
It's probably hard to imagine, but there was a time that I baked exclusively with refined flours, refined sugars, and dairy. While I do think that there is the occasional time and place for these things, for the most part, eliminating sugar, gluten and dairy from your diet are hugely beneficial for blood sugar and hormone health, not to mention prevention of chronic inflammation, Cancer and Alzheimer's.
If you're a baked goods junkie, or reformed baked goods junkie such as myself, you will love these cookies and not miss conventional cookies WHATSOEVER after you try these. They have the mouth-feel of chewy fresh-baked cookies, but no refined sugar (just banana and a scant amount of coconut sugar), no refined flours, and also contain skin-beautifying, gut healthy Collagen Peptides - my baking secret weapon. These do contain coconut oil which I advise eating sparingly as it IS a saturated fat. But coconut oil actually burns fat and it's good for your gut flora, so I do recommend eating it now and then in limited amounts.
Hope you love these as much as I do. They are the perfect high-fat, low-carb after-meal treat or between-meal snack.
You can freeze the dough and bake these within a month. They will keep in the refrigerator for a week.
WHAT YOU'LL NEED:
Makes 2 dozen cookies
- 1C Paleo Passion Foods granola, pulsed with a food processor into coarse crumbs
- 1 Ultra-ripe banana (more brown than yellow)
- 1/3C Nutiva Coconut Manna
- 1/2tsp Vanilla bean paste
- 1.5C Bob's Red Mill Almond Flour
- 2scoops Vital Proteins Collagen Peptides
- 1/2tsp Sea Salt
- 2tsp Baking Soda
- (Optional) 1qty Eating Evolved Coconut Butter Cup for chocolate drizzle
- Line two baking sheets with parchment.
- In a food processor, pulse the Paleo granola until fine crumbs form, then set aside.
- Without cleaning the bowl of the food processor, process the banana, cashew butter, coconut butter, and vanilla bean paste for 30-60 seconds until well combined.
- Add the coconut flour, Collagen Peptides, salt, and baking soda into the bowl, and process until a sticky dough forms and the ingredients are well combined.
- Using a tablespoon or cookie dough scoop, scoop walnut sized balls of dough out of the bowl, roll in your hands, and place on one of the the prepared baking sheets. You should have about 24 dough balls.
- Imprint cross-hatches with a fork, then place in the baking sheet in the freezer for 30 minutes, at which time, preheat the oven to 350 degrees.
- Bake cookies 12 at a time (2 batches).
- if you're a chocolate fiend, melt an Eating Evolved Coconut Butter Cup in the microwave, whisk in 1/4tsp raw cacao or cocoa powder, and drizzle over the cooled cookies.