Ambrosia Cookies

Click to enlarge
Click to enlarge

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


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

4 eggs

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

Dash salt

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:

68.75 calories

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

10 thoughts on “Ambrosia Cookies

    1. I edited out your email address for obvious security risks. I can see it anyway.

      I don’t believe these will cook properly eliminating the major moisture source in the batter. You’d have to add some water or cream to compensate for the absent banana moisture. Would have no idea how much to recommend on that nor how that will effect the way they cook (ie, will they spread out flat and be less tasty?).

      That said, the nuts and coconut aren’t allowed until the berry/nut rung of OWL as well, so there’s no way these are acceptable for INDUCTION, if that’s what you’re getting at. Sorry.

    1. Thank you,Jillian. They ARE good indeed, and the flavors are mellowing even more as the day wears on. I’m certain these will freeze well as they are very moist after they cool off. I think the fresh coconut meat I happened to have in the freezer is why these are so moist. I may choose to use dried coconut next time, if these get too moist as time passes. 🙂

    1. Welcome, Linda. I buy most of my low-carb baking ingredients on-line from (unless they don’t carry something, and then I tend to buy direct from the maker’s site). Netrition is a good site to do business with.

  1. Brenda

    Interesting recipe. Since I’m getting ready for a big netrition order, can you tell me what the polydextrose does? Does it keep the soft? BTW,668 calories for ONE cookie? That can’t possibly be right.

    1. I’m not sure I can answer your question at this point. I know it adds fiber and therefore some bulk to flourless baked goods. It’s supposed to improve “mouth feel” in some recipes, texture in others. Basically it is supposed to do the things real sugar does for baked goods (like browning and preservative/anti-staling, bulking qualities) you don’t get with sugar subs. So I bought a bag of it several months ago. I’ve JUST started experimenting with it really. This newly created recipe is only the second time I’ve tried it. I don’t know what would happen exactly, if I were to omit it in this cookie. With me, it’s all trial and error; not into the “science” of cooking really.

      My very first experiment with PolyD was a candy (brittle) and it helped make that more brittle. I know because I made that recipe more than once and the polyD did just that, made it more brittle.

      You could omit the polyD in these and probably come up with about the same results. I just happen to have it on hand and thought I’d put a little in. When I start adding some to tried and true existing recipes, so I’ll have a more concrete basis of comparison, maybe I can better answer your question a year or so from now.

      Thanks for catching my calorie typo BTW. It now reads 68.75 calories per cookie.

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