Happy Easter / Passover / Ostara! Whatever it is you’re celebrating, even if it’s nothing, I hope you have a wonderful weekend. I’ve got a day off, which I’m going to spend checking out the Jean Paul Gaultier exhibit at the de Young Museum and riding my bike around the city with my honey.

As for baking and cooking, well, I have to admit that these cookies are already gone. Gone! They were delicious, easy, and very nibble-able.

I figure, sometimes you just want a bite of something sweet. A taste. A smidgen of sweet with a cup of tea and you’re good.

That’s why I decided to make these cookies miniature! Soft, light, and good for you. They’re the perfect healthy sweet treat.

There’s no sugar added, just a bit of stevia, and they’re very low in calories. They’re also high in fiber and potassium, making them a great little recovery cookie before bedtime, at the end of an active day.

These cookies were inspired in part by What Runs Lori’s Refreshing Lemon Blueberry Coconut Flour Cookies, but I did make quite a few changes.

I kept the coconut flour, but left out the blueberries, for one thing. I also used way less lemon and used granulated stevia instead of honey. Coconut flour can get a little dense, which is why I used two eggs ~ and the ripe banana added enough texture to make these soft and delicious.

You could, of course, make these cookies large! But I love them as a mini, bite-size treat.

They’d also be good with a small amount of chopped nuts or some nutmeg. If you play around with ’em, I’d love to hear what you did!

Mini Banana Cookie Bites (Gluten-Free, Dairy-Free, Nut-Free)

Ingredients

• 1/2 cup raw coconut flour (I used Coconut Secret)
• 1/4 cup gluten-free all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. fine sea salt
• 2 Tbsp. granulated stevia
• 2 eggs
• juice from 1 large lemon
• 1 large ripe banana, mashed

Steps

1. Preheat oven to 325F.
2. In a small bowl, sift together the dry ingredients.
3. In a separate bowl, beat together the eggs, lemon juice, and banana.
4. Stir in the dry mix by hand until just combined.
5. Line a baking sheet or two with parchment paper.
6. Spoon the batter, roll into 1″ balls, and lay on the baking sheet. Press each ball gently with the back of a spoon to flatten.
7. Bake about 18-20 minutes, until dried on top and light brown on bottom.
8. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!

Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.

Do you like bananas?

Do you like to have a treat before bed?