If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!
Enjoy 🙂
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Cookies
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Ingredients
- 2 ripe Organic Banana
- 1 1/2 cup Organic Unsweetened Shredded Coconut
- Coconut Oil
- Organic Peanut Butter Optional
- Dark Chocolate Optional
Ingredients
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Instructions
Cookie "Dough"
- Pre-heat the oven to 350 degrees and gather your ingredients.
- Mash the two bananas with a fork, then mix in the shredded coconut.
- Grease a cupcake pan (the pan helps the cookies hold shape) with coconut oil. Bake for 25 minutes.
Toppings
- After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
- Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat! The cookies last in a sealed container for a few days... if they make it that long.
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