I thought I would end the week with a little “treat”. A Paleo treat of course. These little bites I’m calling “cakies” because they aren’t really “cookies”. These little “cakies” are soft which if you ask some people a cookie should not be. But if you ask me, a cookies MUST be soft, not crunchy and crispy. Everybody is different and prefers their cookies different so that is why I’m making up my own name and calling these a cakie instead of a cookie. And because these little treats are soft, they are my little heaven in a Paleo diet world. They have no added sugar, just the sweetness of the banana, and have the protein, fat, and fiber from the almond flour and almond butter. I’m telling you these are great for someone like me that has an occasional sweet tooth and needs an “occasional” treat. Even better, they are super easy to make and make only a small baking sheet of cookies. So you don’t have to worry about having dozens of cookies around the house to tempt you.
My little ones actually helped in making these with me, so again super easy and fast to make. And to top it off they have no eggs, so the little ones love them even more because they can lick the bowl. The only problem in my house is the fight that incurs of who gets the last lick. To solve that battle I took the last bite. Luckily, just then the timer went off and the cookies were done and I had to eager little girls waiting for the cookies to cool off so they could try their creation. Love having them in the kitchen with me!
I have to warn you these will be eaten very quickly, but if by any reason they aren’t I would suggest you store the rest in the refrigerator or freezer to keep them fresh. Since they are so soft they don’t keep as well if kept out on the counter.
Banana Chocolate Chip “Cakies”
1 cup mashed ripe bananas, about 1 large banana
2 tablespoons creamy almond butter
1 tablespoons apple butter (optional)*
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of Salt
1 ¼ cup almond flour
¼ cup Dark Chocolate Chips OR Chunks (85% cacao and higher with no soy lethicin)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
With a hand mixer, blend together the banana, almond butter, apple butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond flour and chocolate chips and stir to combine.
Using a 1 ½” ice cream scoop, scoop dough into even scoops and place on prepared baking sheet. Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan. Again, these are soft so if you remove too soon you’ll have a soft cookie crumb mess.
*Note: For the apple butter, look for a brand that uses apples only no added sugars or additives. My favorite brand is Kime’s Cider Mill, which I find at my local Whole Foods.