Three-Ingredient Soft Baked Cookies | PALEO, Vegan
Servings: 12
Calories: 86kcal
Ingredients
- 2 ripe bananas
- 1/2 cup unsweetened shredded coconut*
- 1/3 cup nut butter*
Optional additions (feel free to mix & match!)
- 1/4 cup dairy-free chocolate chips or chunks, dried fruit, or chopped nuts
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon or nutmeg
- 1/3 cup collagen peptides
- pinch sea salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper, and set aside.
- In a mixing bowl, mash the bananas until smooth. Add the coconut and nut butter, and mix until well combined. Stir in any additions you like. Pop the cookie dough into the freezer to firm up a bit (15 minutes or so).
- Scoop the dough onto the lined baking sheet. Use the back of a spoon or measuring cup to flatten each one just a little, to the thickness you prefer.
- Transfer into the oven & bake at 350ºF for 12 to 15 minutes. Allow them to cool & enjoy!
Notes
- Try substituting oats for the shredded coconut if you tolerate grains! We've used both steel cut and quick oats and both worked out great.
- For the nut butter, we have used both almond and peanut butter with great results. You can also try cashew butter or sun butter - whichever you prefer & have on hand should work fine!
Nutrition
Calories: 86kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 2mg | Fiber: 2g | Sugar: 3g | Iron: 1mg