By Chef Raya Belna of Wildcraft
yield: one dozen
- 3/4 c gluten-free all purpose flour
- 1 c gluten free rolled oats
- 1 c coconut sugar
- 1/2 c coconut oil, liquid
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla bean powder
- 1 tsp cinnamon
- 2 extra ripe bananas, mashed
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1.) Pre-heat oven to 350 degrees.
2.) Cream together sugar, coconut oil, vanilla, cinnamon and salt.
3.) Add to remaining dry ingredients.
4.) Mash in bananas.
5.) Drop heaping spoonfuls onto parchment lined cookie tray.
6.) Bake for 10-15 minutes or until lightly brown.
Transfer cookies to cooling rack for 3-5 minutes before serving. Enjoy!
Oh yum, Lisa! Am going to try these! Kathryn 🙂
Oh great Kathryn! Let me know how you & the hubs enjoy them 🙂 I had them on my birthday this year & they did NOT disappoint. So divine, delish and the best part…nutrish!!
Does anyone know the nutrition facts on these cupcakes?
Hi Sheila~
Not sure of the specifics (in terms of calories, sugar, fats, etc), but can tell you the main ingredient – avocado – has a bundle of health benefits including the fact they have the highest protein content of any fruit (yup, they are a fruit; not a vegetable)! And, they are sodium & cholesterol-FREE. You can learn more here: https://ronandlisa.com/all-about-avocados/