It's funny how our minds work. And when and where you get ideas. I came up with an idea for a recipe while sitting in the eye doctor's office. While waiting for my son's eyes to dilate… I was thinking of food! Not uncommon for this gal. I was thinking of banana cookies. (I know… who thinks of banana cookies?) Is that possible? Why yes, anything's possible! After shuttling my son back to school, I headed home to test this recipe that I had somehow concocted in my mind.
I LOVE bananas. We have always kept bananas in our house. Long before the 21DSD. And the best part? I like them still partially green, just like they are supposed to be on the detox. Quick nutrition tip: the greener the banana, the less sugar (carbohydrates) it contains. The more ripened, or brown, a banana, the higher in carbohydrates. However, bananas are a good, nutrient dense carbohydrate source.
I wanted to make a cookie that was not too crisp, but rather on the softer side. So I started with a whisked egg and smashed banana. Then added coconut oil and a little ghee and vanilla. Once I incorporated all of the wet ingredients, I added almond flour and a little coconut flour. Finally, baking soda, and crushed walnuts. The consistency was still a little runny, so I added a bit more coconut flour. Quick tip: you have to be careful not to add too much coconut flour as it will make your batter too thick! I then dropped them onto a cookie sheet and baked them for 12 minutes at 375ºF. They came out fluffy and soft, as I had hoped!
Rustic Banana Walnut Breakfast Cookies
grain-free • gluten-free • sugar-free
PREP TIME: 20 minutes
COOKING TIME: 10-12 minutes
TOTAL TIME: 35 minutes
SERVINGS: 8 cookies / 2 cookies per serving
- 1 egg
- 1 medium green-tipped banana, smashed
- 2 tablespoons coconut oil (cooled)
- 1 tablespoon ghee or butter, softened or room temperature
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 2 tablespoons crushed walnuts, plus 8 whole walnuts for topping cookies
- 1/4 teaspoon Himalayan pink sea salt
- Preheat oven to 375ºF.
- In large mixing bowl, whisk egg. Then, add in smashed banana, coconut oil, vanilla, and softened ghee. Stir well, until combined. (Will look like a creamy mixture.)
- Next, add the dry ingredients to the wet ingredients starting with almond flour, coconut flour, baking soda, sea salt, and crushed walnuts.
- Let the mixture sit for about 5 minutes to thicken.
- Drop onto greased cookie sheet to yield 8 cookies. (To make them appear rustic, leave them exactly how they're dropped onto the sheet.)
- Place whole or halved walnut pieces on top of each cookie, and place in the oven.
- Bake for 10-12 minutes.
- Once cooking is complete, let cool.
- Try to not let the cookies get too dark or they will not maintain a soft consistency.
- Store in an airtight container or baggie once thoroughly cooled.
nutrition per 2 cookies
Fat: 18 g
Protein: 8 g
21-Day Sugar Detox Coach Kristi Goode holds a Bachelor of Science in Nursing, but has been inactive since 2006 while raising her two boys. During that time, Kristi's passion for good food, cooking, and better health flourished. After reading multiple books and articles regarding the effects of food on our bodies, and many trial and errors of her own, she found what works for her. Joint pain and all over tightness were two areas that she could not tacked along with unstable blood sugar. The 21DSD provided a stable eating platform and busted her “hangry” versus “hungry” feelings. Our bodies crave nutrient dense foods that nourish our systems and help us feel our best. Through education, you can create nutrient dense meals to reach your personal health goals. You can find more of her recipes on her blog at lovelivinlowsugar.com.