I looked everywhere for sugar-free, gluten-free cookies that didn’t taste like hockey pucks but was unsuccessful. I thus created my own. These cookies are extremely moist and delicious thanks to the banana and applesauce. They are almost nice to Palo.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 very ripe banana
- ½ cup applesauce
- ½ cup honey
- ⅓ cup almond butter
- ¼ cup butter
- 1 egg
- ⅔ cup coconut flour
- ½ cup gluten-free oats
- ½ cup dark chocolate chunks
- ⅓ cup tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- dash salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
- Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.
- These cookies don’t change shape much when you cook them, so go ahead and shape them the way you want them to look when you put them on the cookie sheet.
- These cookies are very moist and you may be tempted to cook them for longer, but don’t. Just let them cool all the way before you eat them and they will be perfect!
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 135 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We had to change the almond butter for peanut butter, in the end we did not like the taste. The texture was weird and the cookies were dry/ crumbly. We think to use less oats in the mixture.
I was really wanting another handy breakfast cookie recipe. When I made the recipe exactly as is it was too watery to make a cookie. I even waited 10-15 minutes to see if the oatmeal and tapioca would soak up some more of the liquid. So, I ended up having to add 3/4 cup white whole wheat flour. I decided to then just make a bar cookie and poured it into a prepared 9×9 pan. When it cooled I cut into 25 even squares. I tasted it and it was like an apple spice cake with chocolate chips. Maybe, ingredient brands vary? If not, then an ingredient may possibly missing? Made as is, here, each serving equalled 135 calories. I thought it was okay. My husband did not like the combination of apple, apple spice flavor, and chocolate. I can not eat a whole pan by myself, so unfortunately some will end up getting tossed. I liked the idea of a fruit based breakfast cookie. Maybe, nuts would work better instead of chocolate though. However, I rated it a 3, because I would love to see how others fare with this turning into a cookie or how they were able to adjust the recipe properly or not.