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!

Ingredients

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

Directions

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. 

Vanilla Honey Tea Time Macaroons

I found a recipe in one of those free for kindle cook books. The weird thing was, when I mixed them up? They were terrible. The consistency was impossible, dry and crumbly and we were obviously heading for a huge baking fail. It was one of those moments when you have to ask if the authors of those books even attempt the recipes before publishing. So I got creative and I think *my* end results were amazing.

 

Ingredients
2 Cups unsweetened shredded coconut*
2 eggs
1/4-1/3c honey*
1tsp vanilla
1T coconut flour
A pinch of baking soda

* if you use sweetened coconut reduce honey to 1T
*I like them less sweet but if you prefer a pronounced sweetness go for more honey.

Directions

1. In mixing bowl combine eggs, honey, vanilla, flour and soda- mix well... mix  in the coconut.

2. **on parchment paper** covered cookie sheet press cookies into firm mounds and pat down into a flat cookie. This is probably the most labor intensive part of these cookies, they are quite loose and messy. But they bake into a nice non-crumbly cookie. They don't spread while baking, so what you put in is what comes out. The firmer you press them the more macaroony they'll be.

Bake at 350 for 12-15 minutes (until bottom edges are golden brown and tops don't look liquid or squish when you gently tap them.

Enjoy with some Tea and some Read Aloud Time.

 (slurping spilled tea off the table optional)

4yar olds...sigh.