Ingredients
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2 large ripe bananas (about 1 cup mashed)
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1/2 cup unsweetened almond milk or other non-dairy milk
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1 teaspoon vanilla extract
Directions
Sub-Title: A healthier take on your favorite cookie!
Description: These bite-sized morsels are packed with protein and fiber from sweet potatoes, coconut flour, and chia seeds. They’re also free of refined sugar, gluten, grains, and dairy products. The best part? You only need 3 simple ingredients to make them!
Ingredients:
• 2 large ripe bananas (about 1 cup mashed)
• 1/2 cup unsweetened almond milk or other non-dairy milk
• 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine all the ingredients until well combined. Stir in 1 tablespoon of chocolate chips if desired.
2. Cover and refrigerate for at least 30 minutes to allow the mixture to thicken slightly. This will help shape the bites more easily.
3. Using a small ice cream scoop or spoon, scoop out about 1 tablespoon of dough and roll into balls. Place each ball onto a parchment paper-lined plate.
4. Sprinkle the remaining chocolate chips over the top and gently press down to adhere. If you prefer a smoother look, use a fork to create a crisscross pattern on the surface.
5. Repeat steps 3 and 4 until all the dough has been used up.
Difficulty: Easy
Servings: Makes approximately 2 dozen bite-sized cookies
Note: Store any leftover cookies in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Enjoy!
Steps
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1
Done
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In a medium bowl, combine all the ingredients until well combined. Stir in 1 tablespoon of chocolate chips if desired. |
|
2
Done
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Cover and refrigerate for at least 30 minutes to allow the mixture to thicken slightly. This will help shape the bites more easily. |
|
3
Done
|
Using a small ice cream scoop or spoon, scoop out about 1 tablespoon of dough and roll into balls. Place each ball onto a parchment paper-lined plate. |
|
4
Done
|
Sprinkle the remaining chocolate chips over the top and gently press down to adhere. If you prefer a smoother look, use a fork to create a crisscross pattern on the surface. |
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5
Done
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Repeat steps 3 and 4 until all the dough has been used up. Difficulty: Easy Servings: Makes approximately 2 dozen bite-sized cookies Note: Store any leftover cookies in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Enjoy! |
