Fresh water peaches

Banana Pie Cookies  (Gluten-Free)

Why you'll love this recipe!

– Fun to eat and fun to share! – Great for special occasions or holidays. – Gluten-Free, Dairy-Free, and no refined sugar. – Does not require boxed pudding. – Paleo Friendly. – Made with REAL banana.

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Ingredients

Dry Ingredients – 1 Cup Almond Flour – 3 Tablespoons Coconut Flour – 1 Teaspoon Cinnamon – ¼ Teaspoon Baking Soda – ¼ Teaspoon Salt Wet Ingredients – 3 Tablespoons Coconut Oil, Melted – ⅓ Cup Honey – 1 Egg – 1 Teaspoon Vanilla Extract – 1 Cup Diced Bananas

Fresh water peaches 

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Dry Ingredients

Start by adding almond flour, coconut flour, cinnamon, baking soda, and salt into a mixing bowl. Whisk together until fully combined.

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Wet Ingredients

Next, add melted coconut oil, honey, egg, vanilla extract into a separate bowl. Whisk together until fully combined.

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Cookie Dough

Fold together the wet and dry ingredients until all flour has been absorbed. Then gently fold in the diced bananas.

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Preparing to Bake

Use a small cookie scoop to place the dough on a parchment paper lined baking sheet.

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Baking Cookies

Bake the cookies at 350 degrees for 12 minutes. Let the cookies sit for 1 minute on the baking sheet before transferring to a metal cooling rack.

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Fresh Banana

Add a dollop of coconut cream to the top of each cooled cookie along with a thin slice of banana.

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Helpful Tips

– Use ripe bananas for added sweetness. – After you scoop cookie dough onto the baking tray, press each ball down into a thick disc. They will not spread much in the oven. – Chill the can of full fat coconut milk overnight in the refrigerator for best results. (At minimum it must chill for 4 hours.) – Make sure the cookies have cooled completely before adding the coconut whipped cream.

Banana Pie Cookies

FRESH WATER PEACHES

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