Wet ingredients

2 ripe mashed bananas

1/4 soy milk

1/2 cup almond butter

1 tsp vanilla extract

Dry ingredients

1 cup almond flour

1/4 cup coconut flour

1 tsp cinnamon

1 tsp baking powder

Add-ins

1/2 cup unsweetened shredded coconut flakes

1/4 rasins

1/4 chopped walnuts

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix the wet ingredients in one bowl and then the dry ingredients in a separate bowl. Combine the wet and dry ingredients. Once all ingredients are well combined, fold in 1/4 cup chopped walnuts, 1/4 rasins and 1/2 cup coconut flakes.

3. Line a baking sheet with parchment paper. Form 8 balls of dough and place on the lined tray. Press each ball into a cookie shape. Bake for 18-20 minutes, or just until the center of each cookie is cooked. Remove from the oven and allow the cookies to cool completely (the cookies will continue to cook as they cool).

4. The cookies can be keep at room temperature for up to 3 days. They are best refrigerated and will keep for up to 5 days. They are also freezer friendly and can be stored in the freezer for up to 6 months.

About the Author:

Nice to meet you! My name is Dr. Syd Green and I am a Naturopathic Doctor based out of Victoria, BC, Canada. My clinical focus is on skin health, hormone health and aesthetic medicine. I currently offer Naturopathic Consults, Vitamin Shots and a variety of aesthetic treatments including Dermaplaning, Hydrabrasion Hydrafacials, Cosmetic Acupuncture Facials, Microneedling, AluimierMD Chemical Peels, Neuromodulators (botox), Platelet-Rich Plasma for Facial Rejuvenation and Platelet-Rich Plasma for Hair Restoration. I hope to be a part of your wellness journey. 

Dr. Syd Green, ND