And they’re only 3 ingredients.
Also vegan, gluten-free and SUGAR-FREE.
This delightful recipe comes courtesy of the beautiful blog The Queen of Delicious. I discovered it while looking for 3-ingredient recipes. And as I happened to have all 3 on-hand I decided to give it a try.
Delish. And when I say “delish”, let’s be clear – these are not going to ever compete with these, these or these. And if you are not a fan of banana or coconut, I’d probably walk on by as those flavors are strong here.
But. They totally satisfied that mid-morning/mid-afternoon craving, with zero guilt. And they took all of 5 minutes to pull together. And they are free of all the things we try to eat less of around here, namely wheat, peanuts, dairy and refined sugar. You know, to assuage all the guilt that these impose. And let’s be real: any time we can serve a cookie for breakfast we are winning at life, am I right?
I tweaked the quantities a bit and encourage you to do the same. Unlike most baking recipes, which require precision and strict adherence, you really can’t go wrong (promise). I also added a bit of flaky sea salt here, but get creative! Toss in some nuts or dried cherries, drizzle with a bit of melted chocolate, or sandwich them with your favorite ice cream. I recently made them with a splash of vanilla, and I will totally be toasting the coconut next time (Update: I did, and I recommend!). Again, you can’t go wrong.
Let me know if you make them!
lightly adapted from The Queen of Delicious
1 large ripe banana
2/3 cup almond flour
1/3 cup shredded unsweetened coconut
flaky sea salt, for sprinkling (optional)
Pre-heat oven to 350 degrees; line a baking sheet with parchment paper.
Place the banana, almond flour and coconut in a food processor and blend till smooth. Use a tablespoon or cookie scoop to scoop the dough onto your prepared sheet. Use slightly damp hands to flatten, then sprinkle with the sea salt (if using). Bake for about 10 minutes, or till golden brown around the edges. Transfer to a wire rack to cool.
This delicious recipe brought to you by Sheri Silver