AIP Banana Breakfast Cookies(easy breakfasts and to pack in lunches!)
Not only egg-free, AIP Banana Breakfast Cookies are AIP, full of gut-healthy resistant starch, Paleo, and they provide an easy breakfast, lunch food, snack or dessert. (Can make in bulk, freeze and defrost.)
Servings 10 large cookies
Line a cookie sheet with parchment paper, or rub with fat. Preheat oven to 325 degrees Fahrenheit.
Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients: banana, coconut butter, coconut oil, maple syrup and lemon juice.
Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
Using a cookie scoop (see Recipe Notes), mound cookie dough onto cookie sheet, spacing apart by 1". (Cookies will be haystack-style, mounded, unless you smash a piece of banana slice for garnish.) Bake in preheated oven about 15 minutes, until golden brown around the edges and golden brown on top.
Here's where to buy Otto's cassava flour. They provide the best price and free shipping.
Here's a good coconut butter. Or make your own!, directions here.
Here is a sustainable source for gelatin. Here is the grass-fed collagen I buy. Both of these links qualify you for my discount code. Type in BEAUTIFUL10 at checkout to get 10% off!
This is the world's best cookie scoop. It also makes a great gift for someone (including you) who loves baking cookies, muffins, scooping ice cream. Excellent quality.
Calories: 192kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Sodium: 144mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.7mg