Thursday, September 25, 2014

Too Sweet for Sugar Cocoa Chewy Drop Cookies

Due to candida over growth issues, and our desire to nourish our bodies, we don't "do" sugar. Finding ways to have treats with our dietary constrictions and long term health goals, well it is always an adventure! These cookies are sweetened with ripe bananas and 1 Tablespoon of maple syrup, chewey and filling - perfect rainy day treat.

We use toddler spoons for our cooking experiments!

3 ripe bananas
4 eggs
1 1/2 C unsweetened shredded coconut
 2 Tablespoons oil (melted, I used palm shortening melted)
2T cocoa powder
2/3 C arrow root starch
1/3 C coconut flour
1/2 tsp almond extract
1/2 tsp baking soda
1T maple syrup

Whip bananas, almond extract, oil, and eggs in food processor or blender
In a mixing bowl combine coconut and dry ingredients

Combine wet and dry ingredients and mix well 
Spoon by the tablespoon onto a cookie sheet ***lined with parchment paper*** and bake at 350 degrees for 15 minutes or until cookie is firm to a tap and sides look slightly crisp. 

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