I got the idea for these cookies from a recipe I saw some time ago on the Civilized Caveman Cooking website called Apple Banana Cookies. That Paleo recipe has, of course, no flour substitutes or grain and used egg alone to bind the ingredients together. I have added in several dry ingredients to give these babies a little more body, changed the oil, cut way back on cinnamon and used a totally different extract to create this soft, cake-like Ambrosia Cookie.
Everyone’s sweetness preference is different. The first half of these I cooked, with erythritol only, were not sweet enough for me. Adding in some stevia on the second batch that went into the oven really helped, in my opinion. So I’ve incorporated that into my recipe. If you don’t like a very sweet cookie you may not want to add the stevia I show below. Due to the real banana, these are not acceptable until the OTHER FRUITS rung of the OWL ladder of Atkins. Note: Most of my unusual ingredients I order from Netrition.com.
2 T. unsalted butter, melted
1 T. pineapple extract (ordered direct from Superior Products or use 2 tsp. regular pineapple extract)
1 medium (7″) banana, mashed
1 c. coconut, unsweetened
¼ c. flax meal
2 T. coconut flour
1 T. oat fiber
1 T. polydextrose
½ c. erythritol
3-4 pkts. stevia
¼ tsp. cinnamon
1 c. each walnuts and almonds, coarsely ground
DIRECTIONS: Process or chop almonds and walnuts until coarse and place in large mixing bowl. Process or grate coconut and add to the bowl. Beat in the eggs, mashed banana and all other wet ingredients. Next measure all dry ingredients into the bowl. Stir to blend batter well. Chill 15 minutes while oven preheats. Preheat oven to 350º. You can either use ungreased non-stick cookie sheets, parchment-lined or one lined with silicone. Either using a 1¼” cookie scoop or a spoon, make 1¼” balls of dough spaced fairly close together on your pans (these don’t spread much). Slightly press each ball a couple times with a fork to slightly flatten them, but not too much. Bake at 350º for 18-22 minutes (ovens will vary, but mine took 22 min) until just browned ever so slightly around the edges. Cool a couple minutes and remove from pans to a cloth, board or rack to cool and make the remainder of the cookies in a similar manner. These should freeze well, but as with all baked goods, they should be eaten within a month.
NUTRITIONAL INFO: Makes 40 cookies. Each cookie contains:
5.86 g fat
3.01 g carbs, 1.61 g fiber, 1.4 NET CARBS
2.15 g protein
12.6 mg sodium
70 mg potassium
12.5% RDA copper and 14% manganese