So I tried making a healthy cookie…
Was it good???? Meh it was ok. It tasted fine but it lacked the cookieness. The cookies tasted best on the first day I made them. The next couple days it was too soft and sticky and crumbly. I also didn’t like the texture of the cookie. Maybe because I tried to use shredded coconut? Maybe coconut flour would have been better? Maybe the banana made the cookie too soft?
What do you need for these cookies? Peanut butter, coconut, a ripe banana, maple syrup and vanilla.
The recipe asked for dessicated coconut but of course I didn’t read the recipe carefully and bought shredded coconut instead. So what do I do? I put the coconut in the blender and blend it until it was ground fine. I read on the internet that shredded coconut has more moisture than dessicated coconut. Hmm ok well at this point I should have replaced some of the coconut with coconut flour. Then I mashed a ripe banana.Added all the ingredients together in a bowl and mixed well.I looked at the mixture and realized it was really sticky. But I kept going. Well I should have added more flour at this point. Maybe they would still work?I scooped the cookies onto a baking tray and used a fork to press them down.
Then I baked them for about 20 minutes until they were golden brown. They turned out ok. My son ate one but he wasn’t a fan. I think it was the peanut butter. I froze the rest and will eat them when I need a quick pick me up. Maybe I will try them again? I do have a bag of shredded coconut now. sigh.
Peanut Butter Banana Coconut Cookie
- 3/4 cup peanut butter
- 1 ripe banana
- 1 1/2 cup shredded coconut – blended finely
- 1 tbsp maple syrup
- 1 tsp vanilla
Preheat oven to 200 degrees. Mash the banana and add the rest of the ingredients to the bowl. Mix well. Scoop out dough using a cookie scoop. Use a wet fork to press each cookie down. Bake for about 20 minutes until golden brown. Allow to cool before moving the cookies.
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