Roasted Almond Butter Banana Cookies
As much as I love to eat sinful treats, I love to eat healthfully, too. I’m very much into fitness, and when I want to see results faster, I cut down on sweets and carbs, especially at night. I’ve been seeing a lot of great Paleo recipes on Pinterest and the like, and I decided it would be fun to experiment with baked goods made with non-wheat flours like almond flour and coconut flour. While I think Paleo is a bit extreme for me, I embrace the whole healthy eating part of it. I’ve been on an almond butter kick since I made my DIY Roasted Almond Butter, so I decided to try making these Roasted Almond Butter Banana Cookies. They were surprisingly delicious and they satisfied my cookie craving perfectly. Now that’s something to feel good about! 😀
For those of you who haven’t heard of the Paleo diet, in a nutshell, you avoid processed foods and sugars, grains, wheat products (breads, flours), dairy, and peanut butter. Why am I sharing this if I think it’s on the extreme side? Because I figure we can all use more healthy meals, less carbs and processed foods to clean the pipes, so to speak. Not to mention that I simply like to try new things. That’s pretty much why I started this blog. 😉
Before we talk cookie, let’s talk flour. Almond flour is made from — you guess it! — almonds. The almonds are blanched without the skins, and can be used in quick breads, cookies, waffles, etc. It’s got plenty of fat and calories because of this, but obviously it’s healthy and nutritious. Coconut flour is ground from dried, defatted coconut meat and is very high in fiber and low in carbohydrates. Words cannot express how great it smells, too, being the coconut lover that I am. :tounge: You can find both of these in the natural foods section of the grocery store or Whole Foods Market.
Now let’s get to the fun part — let’s talk cookie. 🙂 Most cookies consist of flour, butter, and sugar, which can be considered the cookie holy grail. The almond butter is the rock star in these cookies, however, and the banana, honey, and flours are along for the road trip. They have a wonderful roasted almond flavor, with a mild sweetness from the banana and honey. I added cinnamon just because I think cinnamon should be in about every baked good on the planet. These cookies are moist, and they really do satisfy your sweet tooth without blowing your workout.
Next time you want a guilt-free cookie, maybe this will come to mind. They’re perfect for breakfast, snacks, or dessert. Your kids will probably even like them (mine did!). These cookies were a new way of thinking for me, and I really did enjoy them. Here’s to trying new things! 🙂
- ¼ cup coconut flour
- ¼ cup + 2 tablespoons almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- pinch sea salt
- ¾ cup roasted almond butter
- ⅓ cup honey
- 1 medium banana, mashed
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the dry ingredients. In a medium bowl, stir together the almond butter, honey, and banana. Stir in the dry ingredients just until incorporated. Using a cookie scoop, place the dough onto the prepared baking sheet about 1" apart. I liked them smaller and thicker, but you can certainly flatten them out slightly if you prefer. Bake for 12-15 minutes, or until golden brown. Cool on a wire rack for 30 minutes until set. Store in an airtight container at room temperature.
Recipe adapted from FastPaleo's Almond Butter Banana Cookies.