I recently made these ‘Nutty Cookies’ from my cookbook Everyday Paleo by Sarah Fragoso and they were delish! The crazy thing was I actually gave one to Emma, which I don’t normally do because I feel she’s too young, and of course she wanted more.
Allow me to go on a tangent here. I make it a point to practice what I preach-at least in the eating department. My hubby thought I was nuts (haha) when I was unsure about giving/making Emma a cake for her 1st birthday. Sorry, it’s just that she seems too little to corrupt with the deliciousness of sugar and chocolate and heaven forbid become addicted to it. I see too many kiddos running around with juice boxes and candy in their hands and they don’t even have all their teeth yet! But in the end, I made her Art Smith’s Hummingbird Cake with all kinds of good stuff in it like pineapples and bananas, which made me happy. The irony is that she didn’t want anything to do with it-touch nor taste! Go figure.
This was just the beginning of the meltdown with her wondering what in the world that creamy stuff is.
Luckily we made it through her celebration despite her being tired and not feeling well that day…Em was such a trooper! I was happy to at least snap this photo of her posing a few days later with the birthday hat I made her. Love that girl!
Now back to the cookie goodness. I whipped these up while we were munching on a lunch of Chicken Paleo Piccata and Brussels sprouts. (If you have not been introduced to the world of Brussels sprouts cooked in bacon grease or grass-fed butter-you are missing out!) Luckily, I had everything in my pantry so once the ingredients were all assembled the mixing began.
From Everyday Paleo
- 2 bananas, smashed
- 1/3 cup coconut flour
- ¾ cup almond butter (I bought mine fresh ground from Market Street)
- ½ tsp baking soda
- 1/3 cup raw walnuts, chopped
- 1 apple, finely diced
- 1/3 cup coconut milk
- 1 Tbsp cinnamon
1. Preheat oven to 350ºF.
2. In a medium-sized mixing bowl, use a fork to smash the bananas.
3. Add the coconut flour, almond butter, and baking soda, and mix well. Using a handheld chopper or food processor, chop the walnuts and apples to a very fine dice.
4. Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix well.
5. Cover two cookie sheets with parchment paper (I used my non-stick baking mats) and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart. Bake for 25 minutes. Makes approximately 20-22 cookies.
1. Add ½ cup of finely shredded unsweetened coconut and top with a few sprinkles of coconut. (I did add this)
2. Take out 1 banana and add ½ cup of canned organic unsweetened pumpkin.
3. Add ½ cup dark chocolate chips. (I used Enjoy Life Mini Chips-dairy, nut & soy free)
Needless to say they were yummy and would suggest doing the whole batch with chocolate chips. I did half with and half without the chips and definitely prefer them in the mix. Oh man, typing this recipe is making me hungry for more! Off I go to whip up another batch of sweet goodness. Let me know how yours turn out.