Raw, Vegan, Gluten/Grain-Free

These are so simple and delicious. You can add collagen for more protein, or vegans and raw foodies- keep as you please. With just 3 simple ingredients, you can’t go wrong. You can substitute the almond butter for sunflower butter or any nut butter you love. Kids will go crazy for these in their lunches too! I added a few other fun things you can toss in if you desire, find these under “options”.

Makes approximately 16 cookies

 

Ingredients

½ cup organic creamy almond butter or sunflower butter (watch out for added bad oils)

½ cup plus 2 Tbsp of mashed organic ripe banana (mash before measuring)

1 ½ cup dried shredded organic coconut, unsweetened preferred

Options:

If you have a sweet tooth: add 1 Tbsp maple syrup or honey

¼ cup organic raisins

Pinch of cinnamon

Pinch of sea salt

1 tsp raw vanilla (either scraped pod, or extract)

1 scoop Whole Body Collagen

¼ cup organic vegan, gluten-free chocolate chips

Instructions

  1. Line a cookie sheet with parchment paper and make room in your fridge for it to set.
  2. In a medium mixing bowl, combine the almond butter and mashed bananas until they are fully incorporated and like thick paste.
  3. Add the coconut and combine until cookie dough is formed. Add any of the suggested “options” from above now.
  4. Scoop out dough balls with 1.5 Tbsp cookie scoop or a large spoon. You can mold balls with your hands as well. Then place balls onto cookie sheet, spaced about 1 inch apart. Press down on each ball until it forms a round disk. They will not change shape so make sure you shape them as you desire.
  5. Place discs in fridge for 30-60 minutes until they are set. They should be firm enough to hold without losing their shape. Can last in the refrigerator for approximately 4-5 days.

Buen Provecho!