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Categories:
creamy almond butter coconut butter vegetable glycerin bananas eggs vanilla cinnamon almond flour almond flour coconut flour baking powder
Viewed: 20 - Published at: 8 years agoIngredients
- 3/4 cup creamy almond butter
- 3/4 cup coconut butter (or more almond butter)
- 1/2 cup vegetable glycerin or 1/2 cup raw honey
- 2 medium bananas (I used 2 frozen, thawed ones)
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup almond flour (also called meal)
- 1/4 cup almond flour (also called meal)
- 1/2 cup coconut flour
- 2 teaspoons baking powder
Method
- Preheat oven to 350 degrees. In a mixing bowl (I did it in my Bosch mixer with the wire whisks) blend all until well-mixed.
- On a parchment-lined cooking sheet, drop small spoonfuls (I used my small Pampered Chef cookie scoop) about 1-inch apart. Gently press flat, they don't spread.
- Cook for 12 minutes, until the edges start to brown.
- Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.
