Allergy-friendly cookies for sharing. Dairy free, sugar free, wheat free, gluten free, egg free, soy free and can be made nut free if you substitute almond butter with tahini (sesame seed) butter.
Makes 12 small yummy-chewy-crunchy cookies!
1 large banana
2 tbsp raw organic almond butter
1 cup organic gluten-free oats
1 tbsp organic shredded coconut
1 tsp organic vanilla powder
1/2 tsp organic cinnamon powder
1/4 to 1/2 cup organic cacao nibs or raisins or chopped dates
Preheat oven to 350 F.
Mash banana in a bowl.
Add nut or seed butter and stir until creamy.
In a larger separate bowl, mix together all remaining ingredients.
Pour banana-nut-cream into dry ingredients and mix until well combined.
Shape dough into golf ball sized cookies.
Place cookies on parchment lined cookie sheet.
Bake for 10 to 12 minutes until golden brown.
Remove and let set on the pan for at least 5 minutes.
Transfer to a cooling rack until crunchy'ish.
Enjoy!
If you're not adding raisins or dates, you may want to add a bit of sweetener to taste (we prefer organic Yacon syrup for its high gut-friendly fibre and low glycemic index, but you could also use a little bit of applesauce, honey or maple syrup).
For a raw cookie version, lower the oven temperature to 200 F and double the cook time OR dehydrate at 115 F for 6 to 8 hours.
Download a copy of the recipe here: Liza's Happy Hunting Cookie Recipe