CHEWY COCONUT NUT BUTTER COOKIES

We all get those cravings where we just really feel like eating cookies, nut butter (especially cashew and almond butter), a pb&j sandwich and pretty much anything that satisfies a sweet tooth. Look no further, we'd say! This easy peasy (lemon squeezy, you know the drill) recipe combines all your sweetest dreams. Although they're low in sugar, free of gluten and overall made of healthy goodness, they're still pretty delicious! Dip them in some strawberry or raspberry jam and you're good to go. Goodbye cravings!

BAKING TIME: 20 minutes // SERVINGS: 9 // MEAL: SNACKS

INGREDIENTS

- 1/2 cup coconut flour

- 1/2 cup oat flour (or blend 1/2 cup oats)

- 2,5 tbsp vanilla extract or vanilla sugar

- 1 tsp baking powder

- 1/2 tsp bicarbonate soda

- 2/3 cup unrefined cane sugar (or less, this is entirely up to you)

- 1/2 mashed banana or 1/4 cup unsweetened applesauce

- 1/2 cup almond milk

- pinch of cinnamon

- optional: peanut/almond/cashew butter (about 1 tbsp)

STEP-BY-STEP

1. Preheat your oven to 175°C or 350°F. Start by mixing together your dry ingredients, these are coconut flour, oat flour, vanilla extract/sugar, baking powder, bicarbonate soda, unrefined cane sugar, and cinnamon.

2. Once the dry ingredients are blended, add the almond milk and the mashed banana. Mix with a fork or a spoon until you can form a ball of dough with your hands.

3. Use one tablespoon of dough per cookie and create little balls. Line them up on a baking tray. 

4. If you're adding any nut butter, use the end of the fork handle or spoon to create little holes in the center of the dough. Add in about half a teaspoon of nut butter, close the little holes and roll the dough between your hand palms before putting it back on the baking tray. 

5. Use the back of the fork to lightly flatten the balls and bake for 17 minutes until golden brown.

They tend to soften when you keep them in a container for a longer time, simply put them in the oven for a couple of minutes to get a crunchier bite.