⅔ cup mashed banana, applesauce, coconut oil, or melted butter
½ cup erythritol or sugar
almond milk, if needed
mix-ins of choice (chocolate, nuts, dried fruit, etc)
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, combine the nut butter, almond meal, and coconut flour. Add in the egg whites or egg replacer, vanilla extract, mashed banana/applesauce/coconut oil/melted butter, and erythritol or sugar and stir until completely combined. If the dough is too crumbly, add in almond milk one tablespoon at a time until a cookie dough texture is achieved. Stir in any mix-ins.
Using a ½ tablespoon measure, scoop the dough into balls and place on the baking sheet two inches apart. Press down into cookie shapes. Bake in the oven at 350°F for about 12 minutes. Let cool on wire racks. Stored in a ziplock bag in the refrigerator, these cookies should last at least a week. Devour.
Notes
*Use your nut butter of choice, peanut butter, almond butter, cashew butter, etc. To keep paleo-friendly, don't use peanut butter. *To make vegan friendly, use an egg replacer like Ener-g or flax eggs.