Monday, May 21, 2012

No Sugar Coconut Pecan Cookies

Hi!  My name is Sara!  I used to post fairly regularly on this little blog here and then a bunch of life happened, and I straight-up disappeared on you.  Whoops.

Every have one of those months?  Where everything extra you've been successfully juggling for forever suddenly seems like way too much, and you sit down and say "WHOA" and put the brakes on everything except for the most essential?  Yeah, I'm just now recovering from one of those.  My house is still a crazy mess, but my laundry is all caught up!  And I grocery shopped this weekend!  Baby steps, people, baby steps.

Anyway, there isn't really anything new (read: exciting) for me to report on.  I'm still trying to keep my sugar at a minimum, and my hypoglycemia is grateful for that effort.  And I'm still working on keeping my gluten to a minimum.  And I still luvvvvv my treats.  I'm just trying really hard to make them treats, and not an every-meal occurrence.  As ever, I'm a work in progress.

And for this recipe, I've swapped out the blueberries for chocolate chips.  Because sometimes, I want my cookies to taste like cookies.  Not like granola bars, and certainly not like a bowl of oatmeal.  I want them to taste like treats.  And because there's no sugar and no flour, I want eat way too many of those treats and not feel an ounce of guilt.  Yes.  I can be a demanding little thing, can't I :)

Like the first version I posted a while back, these cookies rely on bananas to sweeten them.  Which is awesome!  But it does mean that they need to be stored in the fridge, and that the most scrumptious way to eat them is still warm from the oven or re-toasted.

I'm So Happy to Be Back!  Hugs for Everyone!

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No Sugar Coconut Pecan Cookies
adapted from Kumquat

1 1/2 c. (120g) oats
3/4 c. (60g) unsweetened coconut flakes
1 Tbsp. golden flaxmeal
1/2 tsp. salt
3/4 c. (90g) coarsely chopped pecans
1/2 c. (120g) mini chocolate chips or dried blueberries

3 very ripe bananas, mashed
3 Tbsp. (42g) coconut oil, melted
1 Tbsp. agave
1 tsp. vanilla

Preheat oven to 350° and lightly coat a cookie sheet with cooking spray.

Combine oats, coconut, flaxmeal, salt, pecans, and blueberries in a large bowl. Stir in bananas, oil, agave nectar, and vanilla until well combined. If batter is very wet and sticky, allow to sit for 15 minutes so oats will absorb excess moisture. Press 2 Tablespoons of mixture into a 2 1/2" round cookie cutter onto prepared baking sheet, spacing cookies 1" apart.

Bake for 25 minutes, or until golden. Allow to cool on cookie sheet. Makes about 22 cookies.

          Click here for a printable version of this recipe

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