With extended family in town this past week, I decided to take advantage of the extra mouths to feed by making new creations. My family does not celebrate halloween, however, since molded and wrapped high fructose corn syrup (aka candy) is literally being thrown around and handed out everywhere, I figured my family and friends would appreciate if I made the real deal. If you are anything like me and get a headache at just the smell or even thought of Jolly Ranchers, stay tuned for upcoming recipes of almond joy bites and chocolate caramel fudge chews, I can promise they're much tastier.
Obviously, todays recipe is not candy, but rather a relatively easy fruit sweetened snack cookie made with only 5 ingredients. I call them a "snack" cookie because they are not all together overly-sweet or rich like your typical chocolate chip cookie, but more like my sweet potato breakfast cookie. They also happen to be AIP (auto-immune paleo) friendly, as I use gelatin to replace what binding an egg would accomplish. Real gelatin (not the kind in Jello) has many healing benefits, as it is rich in collagen, proline, keratin, glycine, trace minerals, and protein, all of which together aid in gut repair, digestion, skin, hair, teeth, adrenal, hormone, and liver health. I could go on and on about how powerful it is, and definitely would call it a real "superfood," right along with my beloved saturated fat. If you are interested in learning more about what gelatin has to offer, head over to Grass Fed Girl's page here. Not only does it work great as an egg replacer in baking, but you can make cute little Jello-like gummy snacks with just about any type of fruit or beverage that you like! The Paleo Parents also express their love for gelatin in a post that shares information on which type of gelatin to buy, as well as a slue of great recipes.
Banana Snack Cookie
- 8 oz (1 cup of chunks) banana - peeled
- 1/4 cup no sugar added apple sauce
- 1 tbsp vanilla (optional)
- 1 1/4 cup shredded, unsweetened coconut
- 1 gelatin egg (1 tbsp gelatin mixed in 3 tbsp warm water)
- Dash of salt (optional)
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a food processor fitted with the "S" blade, mix banana, apple sauce, salt, and vanilla until smooth.
- Make gelatin egg in a small ramekin and add to the processor, allowing to run until thoroughly mixed in.
- Add 1 1/4 cup of shredded coconut and pulse until just combined.
- With a cookie scoop, scoop batter onto prepared baking sheet and use your wet palm or fingers to flatten.
- Bake in the oven 15 minutes and allow to cool slightly before moving to a wire rack.