by Sarah Burch
There are few things as comforting as a freshly baked cookie. They fill the kitchen with delicious aromas, evoke childhood memories and satisfy that sweet tooth like very little else. Yes, cookies definitely matter! So when I recently developed a wheat allergy, I will admit to a brief moment of panic. I started experimenting with flour free recipes, only to find they varied greatly in flavor and texture and not always in a good way. Then I came across a recipe, in a book called Everyday Paleo by Sarah Fragoso. This recipe was not only wheat free, but also contained no added sugar and no dairy products. Fortunately, we don’t have issues with dairy products in my house, so it was the no added sugar factor that made me want to try this recipe. I was intrigued. The ingredients looked delicious when considered individually, but would they really meld together into a tasty cookie?
I glanced over at my two teenage boys. Now that would be the ultimate test. Would THEY be able to tell these cookies contained no wheat, no dairy products and horror of horrors, no added sugar? Believe me, they’re a tough audience. There was only one way to find out…I would make the cookies but not disclose these facts. It was time to get sneaky.
Here’s the recipe and then I’ll tell you what happened. First though, a word of warning. If you’re anything like me, you’ll be hard pressed to avoid tasting at every step, and pretty soon end up with relatively little cookie dough. Resist! The end result is totally worth it!
First, peel two ripe bananas. The riper the better and the sweeter the cookies will be. Place them in a medium sized mixing bowl and mash them with a fork. Next, add 1/3 cup coconut flour, ¾ cup of peanut (or almond) butter, and ½ teaspoon baking soda to the bowl and mix well. Peel and chop 1 medium sized apple (I used Gala) and place in a food processor along with 1/3 cup raw walnuts… Pulse until the apple and walnuts resemble a fine dice. Add the walnuts/apple mixture, 1/3 cup of coconut milk and 1 tablespoon of cinnamon to the bowl and mix well. Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie dough onto the parchment paper, an inch or two apart.
Bake for 25 minutes. Makes approximately 20-24 cookies.
They kind of resemble meatballs, but you’ll have to take my word for it that those are the cookies. So, back to my sneaky mom story. Did my teenagers like them? You bet they did! Two hours later… they were gone!
The verdict? Nutritious and delicious! I hope you enjoy them, too!