Lately, I have had a fascination with all things cookie dough. It is a love-love relationship where I lovingly dive into a decadent tasting “dough” that I concoct out of inflammation-friendly ingredients like coconut flour, cacao nibs, stevia, coconut oil, flax seeds, superfood blends, and so on, you get the picture….ooooodles of creation here!!
Today, I took this fascination one step further, again, this is a recipe in the making, waiting for YOU, me, and our neighbors to perfect it to our liking!!
I won’t bore you with banter, this one is SIMPLE.
1 banana (mashed)
1 pinch pink salt
1/4 tsp pure vanilla
1/4-1/3 cup coconut flour
Mix it all together in a small bowl. Once it resembles the consistency of traditional drop cookie dough, you have enough flour. I rolled my cookies in sprinkles, but you can omit these if you are fancier than the nonpareils.
Bake at 300-350 until they start to brown and dry out. You could bake these LOWER and slower for a more crunchy cookie. You have to think along the lines of fruit leather, here. The banana is ultimately the only “liquid” in these, so they can be very drying to the mouth. However, a drier cookie would be delicious dipped in some coffee or unsweetened almond milk.
This same mixture can also be used a crumb for cobblers or baked as a “granola” for topping fruits or yogurt.
Overall, PLAY with this recipe!! It is definitely not written in stone, but I wanted you to know the SIMPLICITY that exists with a banana and a little coconut flour.