BANANA BREAKFAST COOKIES

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 BANANA BREAKFAST COOKIES:
Ingredients

1. 1 + 1/4 large banana very ripe, smashed, measuring 3/4 cup
2. 1/2 cup cassava flour Otto's, see link below in Recipe Notes
3. 1/2 cup coconut butter, warmed slightly; see Recipe Notes for source
4. 1/3 cup coconut flour
5. 1/4 cup collagen peptides see link below in Recipe Notes
6. 1/4 cup coconut oil melted and cooled, or avocado oil
7. 1/4 cup maple syrup or honey
8. 1 Tablespoon gelatin see Recipe Notes for source
9. 1 Tablespoon lemon juice or apple cider vinegar
10. 1/2 teaspoon baking soda, sifted
11. 1/4 teaspoon sea salt

Instructions

1. Line a cookie sheet with parchment paper, or rub with fat. Preheat oven to 325 degrees Fahrenheit.
2. Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt.
3. In a medium sized bowl whisk together the wet ingredients: smashed banana, coconut butter, coconut oil, maple syrup, and lemon juice.
4. Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
5. Using a cookie scoop (see Recipe Notes), mound cookie dough onto cookie sheet, spacing apart by 1". (Cookies will be haystack-style, mounded, unless you smash a piece of banana slice for garnish.) Bake in preheated oven about 15 minutes, until golden brown around the edges and golden brown on top.

Notes

• Here's where to buy Otto's cassava flour. They provide the best price and free shipping.
• Here's a good coconut butter. Or make your own, directions here.
• Here is a sustainable source for gelatin. Here is the grass-fed collagen I buy. Both of these links qualify you for my discount code. Type in BEAUTIFUL10 at checkout to get 10% off!
• This is the world's best cookie scoop. It also makes a great gift for someone (including you) who loves baking cookies, muffins, scooping ice cream. Excellent quality.

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