Its simple to make and no guilt. I am a workout guru and I love to eat but honestly who wants to ruin all the hard work you spent losing weight with loaded sugar, wheat and other processed junk.
Coconut flour I believe is an acquired taste. The more you use it the more you will become familiar and enjoy its earthy taste and texture. I use to hate it, anything I made came out dry and chalky ha ha. But I feel I have mastered these cookies and others.
With the holidays around the corner you want to surround yourself with all the sweets that you are used to and these cookies are a crowd pleaser and kid approved!!
Ingredients:
1/4 c water
1/4 c butter
1/4 c honey
1 tsp vanilla
dash of salt
1/2 c tapioca flour
1/2 c coconut flour
1 banana mashed
Fruit spread (not jelly with sugar, just fruit)
:For vegan cookies replace honey with coconut sugar or agave, and use coconut oil for butter.
Directions:
In a saucepan bring water, butter, honey, vanilla and salt to a boil. Boil for around 3 to 5 minutes. Remove from heat and add in tapioca flour, coconut flour and mashed banana. stir until the mixture become thickened and cookie dough like. If it is still wet add a small amount of coconut flour until desired texture. Then have your baking sheet prepared with a silicone mate or parchment paper. Form a small or large ball of cookie dough in your hand and place onto cookie sheet make a thumb print in the middle. Repeat. after all your dough is gone add the fruit spread in the thumb print. I use a no sugar just fruit spread. Back at 350 for 15-20 minutes. Let cool for 10 minutes. Eat up!
Here it is as it cooks with the wet ingredients
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