I love to bake around the holidays to give out treats however this month I have been traveling a lot and am opting to re-share a recipe I crafted last December (2016) that was a major hit!
Baking is sentimental for me and something I've always been able to do for others, especially my dad, so it is a tradition for me to bake him cookies as part of his "gift". I did whip up some cookies to take to him in Tennessee this month when I visited, but I didn't use a recipe nor measurements at all so I can't really share what I created - although they were delicious and Paleo! I made them with almond butter, pumpkin, almond flour, honey, eggs, pure vanilla, cinnamon, and Enjoy Life chocolate chips. I think once you're familiar enough with baking you can concoct the right texture and wing it just fine.
Now, back the Paleo Coconut Banana Chocolate Chip Cookies we go.
Paleo Coconut Banana Chocolate Chip Cookies:
- 3 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/4 cup honey (or less, the unsweetened coconut is still naturally sweet!)
- 1 large egg, beaten
- 1 large egg white
- 1 teaspoon pure vanilla
- 1 overly ripe banana (1/2 cup), mashed
- 1 cup finely shredded coconut, unsweetened
- 1/4 cup Paleo friendly chocolate chips
Preheat your oven to 350* F. Mix the dry ingredients together in a medium mixing bowl, including the shredded coconut. In a separate bowl using a hand mixer, mix together the coconut oil, honey, 1 egg, 1 egg white, vanilla, and mashed banana. When finished, combine with the dry ingredients using the hand mixer and then add in the chocolate chips. You may find you want to use more or less than 1/4 cup so make sure to be mixing them into the batter thoroughly with the hand mixer to evenly disperse them.
Scoop out the cookie dough using either an ice cream scoop or a measuring spoon. I used a 1 tbsp. measuring spoon and each cookie was 2 tablespoons of batter. You can use a spoon or fork to shape and flatten the cookies. Place them on a non-stick baking sheet or a greased baking sheet about 2 inches apart. My batch made 20 cookies.
I baked them for about 12 minutes until the bottoms were beginning to turn golden brown. Make sure to check on them before then as every oven varies. I adapted my recipe from Skinny Ms. and my first batch almost burned at 15 minutes when the instructions were to bake for 18. My second batch was perfect. So just be cautious!
**Note, you can add in nuts or dried cranberries if that's your preference. The cookies are pretty sweet with the shredded coconut so they don't really need chocolate chips!
These are the chocolate chips I used that you can sometimes find at the store, but most like will always find at Whole Foods.
I'd love to hear what your favorite Christmas tradition or recipe is so please comment below!
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