Angie's Protein Banana Coconut Break-The-Fast Cookies

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(SIBO Friendly, low fodmap, gluten free)

Last year it was muffins galore! This year it’s protein cookies! But! These cookies were the most stress-free baking experience of my life! I kid you not. A banana and some shredded coconut, and I am enjoying amazing soft yummy cookies. They are just perfect for breakfast or a snack. No artificial ingredients, no sugar, no mess. I am in love - for real!

One thing we all need more of is cookies. Truly delicious cookies. Cookies that are a cinch to make. Cookies that will seriously satisfy a sweet tooth, but are healthy enough to eat for breakfast.

What inspired me to make these yummy low calorie and low carb cookies is I wanted to create another coconut flour cookie that has no added flours or commercial starches.

Even the hubs and kids, who can be quite picky about gluten-free treats, loved them. They’ve since become a go to snack when the days are rushed and they need a quick healthy snack on the way to practice!

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Angie's Protein Banana Coconut Break-The-Fast Cookies

Yield: 12

Author: Angie Bloom

These cookies were the most stress-free baking experience of my life! I kid you not. A banana and some shredded coconut, and I am enjoying amazing soft yummy cookies. They are just perfect for breakfast or a snack. No artificial ingredients, no sugar, no mess. I am in love - for real!

Ingredients

Roasted Fennel Basil with Some Heat

• 1/2 cup sunflower seed butter or peanut butter
• 1/2 cup applesauce
• 1/4-1/3 cup water
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 2 large eggs
• 1/4 cup unsweetened shredded coconut
• 3 bananas
• 2 scoops vanilla protein powder

Instructions

1. Preheat oven to 350 degrees, line cookie sheet with parchment paper.
2. In a medium bowl add coconut flour, baking soda, shredded coconut, cinnamon, protein powder and salt.
3. In a large bowl mix bananas, sunflower seed butter or peanut butter (either one is ok), eggs, applesauce, water and vanilla extract.
4. Pour dry ingredients into large bowl of wet ingredients, using a spatula to stir. Fold in until incorporated.
5. I use a 1/4 cup measuring cup and drop onto pan - this will make 12.
6. Bake for 25-30 minutes - watch them and take out of oven when done. Ovens can carry keep this in mind.

Nutrition: 1 Cookie Calories 158, Fat 7.8g, Carbohydrates 12.8g, Protein 7.9g, Fiber 3.8g, Sugar 5.1g | 12 servings

Enjoy!

Angie