3 ripe bananas
1 tsp vanilla extract
½ tsp baking soda
1 ½ cups cassava flour
¼ cup shredded coconut unsweetened
¼ cup chopped walnuts
¼ cup ground flaxseed
2T coconut Oil
¼ tsp sea salt
¼ cup wild Maine blueberries
¼ cup almond milk, unsweetened
Preheat the oven to 350 degrees Fahrenheit
In the bowl of an electric mixer combine the bananas, sunflower seed butter (unsweetened), vanilla extract, and blend until the bananas are completely mashed and everything is combined.
Stir in the baking soda, cassava flour, coconut and mix well.
Finally add in the chopped walnuts and shredded coconut and mix until well combined.
Fold in blueberries carefully or your batter will turn blue like mine! ha!
On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten.
Bake the cookies for approximately 10-12 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Store them in an air tight container, they will stay fresh for 4 to 5 days or freeze!
Nutrition Facts per Serving (1 Cookie):
Calories 210, Fat 10.5 g, Protein 3.5g, Carbohydrates 23.9g, Sugars 5.1g, Fiber 3.7g