My bible in the kitchen is Against All Grain by Danielle Walker. Whenever I am needing a little creativity in the kitchen, I turn to her book for guidance. Lately I have been marking a lot of pages in her book of recipes to try (and possibly modify for myself) and last night I tried this recipe. I've been jonesin' for cookies lately (of the cinnamon oatmeal raisin variety) and this one was a pretty close substitute, but way healthier.
Here are the ingredients I used:
2 ripe bananas
1/2 cup unsweetened applesauce
2 tbsp palm shortening
3 dates, pitted
1/2 cup coconut flour
2 teaspoons cinnamon
2 teaspoons pure vanilla extract (I like a stronger vanilla flavor)
1 teaspoon baking soda
2 teaspoons fresh lemon juice
3/4 cup shredded unsweetened coconut (I used this much because my dough didn't seem thick enough)
2 tbsp chopped dried apricots
2 tbsp dried cranberries
2 tbsp pepitas
Aside from the ingredients I followed her recipe completely. I have a vitamix, and it was a little difficult to blend everything, so I think a food processor is the next item on my list of things to buy.
All in all, this recipe was pretty good. These cookies don't really have any allergens to them, and I believe they're even vegan. They taste a lot like banana bread and the coconut flour actually works in this recipe. You would never know there wasn't flour in these cookies.
I can dig it.