AIP Banana Pumpkin Cookies

This recipe is a spicy, chewy, no added sugar cookie recipe loaded with the taste of Christmas. YUM!! Plus it is low calorie, gut friendly, and packed with fiber – what a perfect snack!

Around 12 cookies

INGREDIENTS

1 medium banana ripe
3/4 cup pureed pumpkin
1/2 cup tapioca flour
2 tbsp coconut flour
¼ tsp baking soda
6 chopped pitted dates
1 tsp cinnamon
1/4 tsp ginger powder or 1 tsp finely grated ginger root – more if you love ginger

INSTRUCTIONS

Pre-heat the oven to 180°C (350°F).Use a blender, food processor or stick blender to mix all ingredients except the dates
Add the pitted and chopped dates to the batter and stir gently with a spoon.
Line a cookie tray with bleach free baking paper
Place a spoonful of the cookie dough onto the cookie sheet. These will not rise, so flatten them to the size cookie you want. The batter will be wetter than regular cookie dough. Use the spoon to shape the batter into a flat circle cookie shape. Repeat until all of the batter is used.
Bake the cookies for about 10 – 15 minutes or until a toothpick inserted comes out clean.

NOTES

Storage:

Store in freezer for 3 months.
Store in fridge for 7 days

NUTRITION per cookie

Calories: 46kcal Carbohydrates: 11g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 26mg Potassium: 92mg Fiber: 2g Sugar: 4g Vitamin A: 2390IU Vitamin C: 2mg Calcium: 8mg Iron: 1mg

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