I love to bake. I have for as long as I can remember. From time to time I like to use fruit to sweeten desserts. Not because I think stevia, erythritol or xylitol are unhealthy - simply to change it up and try something different.
I also like to experiment with coconut flour only recipes as I know many people don't tolerant or need to avoid nuts.
Coconut also has a ton of health benefits. It is one of the most fibre rich foods available. Fibre is important for bowel motions, yes, but it has another really important function.
Fibre is necessary to eliminate excess oestrogen. Let me explain. When the body senses that there is too much oestrogen in the blood, the liver will clear it our and send it to the colon for elimination. However, in order for the oestrogen to be eliminated, it MUST bind to fibre! If it doesn't, then it will get reabsorbed - not what we want - especially in oestrogen dominant cases like PCOS, endometriosis, fibroids, etc.
Another benefit of these delicious cookies are they are full of healthy fats. This means they will help keep us full and satiated, but also help to give us energy and regulate our blood sugar -- another important aspect when it comes to hormone health.
Using coconut flour makes these cookies far less dense than baked goods using almond or other nut/seed flours.
Having only one ripe banana for the sweetness (other than the chocolate) means that these are only slightly sweet, but still really yummy. I will say, however, that although these are sugar-free, they are still considered a treat as coconut flour is calorie dense.
*Pro tip: Sift your coconut flour before you mix anything with it to make your baked goods even lighter. Whisking your eggs really well before adding them to the mix also helps with this.
- 1/2 cup + 1 Tbs Coconut Flour
- 1/2 tsp Aluminium Free Baking Powder
- 1/2 tsp Organic Ceylon Cinnamon
- Pinch Celtic Sea Salt
- 1 Ripe Medium Banana
- 1/2 cup Grass-Fed Ghee
- 2 Free Range Eggs
- 1 1/2 tsp Pure Vanilla Extract
- 50g Lindt 70-85% Chocolate
- Preheat oven to 180° Celsius.
- Mix together all the dry ingredients.
- In a separate bowl, mash the banana using a fork then plop it into the dry ingredients — no need to mix just yet.
- Melt the ghee then add to the dry ingredients — still no need to mix
- Whisk the eggs and vanilla and add to the dry ingredients.
- Mix well.
- Chop the chocolate into chunks then mix through the batter.
- Spoon into balls.
- Bake 10 - 11 minutes or until the bottoms are golden brown. Do not overcook them or they become DRY (like Sahara Desert dry!)