I’m always in search of a quick and easy treat recipe. These slightly sweet low sugar grain-free cookies are just the thing! Easily made in just one bowl, you’ll never want to go back to the days of mixing the dry ingredients separate from the wet. These are great for those summer excursions to the pool or park and give a healthy pick me up after burning your energy with summer activities. If you wanted to boost them with some protein, you could even add a couple scoops of Vital Proteins Collagen Peptides.
2 medium bananas, ripened
½ cup natural, unsalted creamy peanut butter
2 tablespoons pure maple syrup
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1 cup tapioca flour
1/2 cup ground walnuts
1/2 cup ground pumpkin seeds
2 cups coconut flakes
½ teaspoon baking powder
½ teaspoon baking soda
1 cup Lily’s chocolate chips
Preheat oven to 325°F. Grease baking sheet. Set aside.
In a stand mixer add peeled bananas and blend until smooth. Add the remaining wet ingredients. Blend until well incorporated.
Add the dry ingredients and blend till combined. Stir in chocolate chips last.
Using a 2-tablespoon scoop, drop dough onto the prepared baking sheet.
Bake for 10-12 minutes. Enjoy!