This is a recipe I found on the internet last year and have been meaning to play around with it for some time. Finally got around to that today. Made some major changes, but the basic coconut/banana/nut combination I left alone. This soft, dense cookie, with other fruit additions (maybe a little real crushed pineapple and/or a few chopped maraschino cherries) will perhaps be seeing an encore at my house around Christmas/Thanksgiving next year!
Everyone’s sweetness preference is different. The first half of these I cooked, with erythritol only, were not sweet enough for me. Adding in some stevia on the second batch that went into the oven really helped, in my opinion. So I’ve incorporated that into my recipe. Those of you who don’t like a very sweet cookie may want to leave the stevia out entirely. Due to the real banana, these are not acceptable until the OTHER FRUITS rung of the OWL ladder of Atkins. Note: Most of my unusual ingredients I order from Netrition.com.
INGREDIENTS:
2 T. unsalted butter, melted
1 T. pineapple extract (I used Superior Products brand)
1 medium (7″) banana, mashed
1 c. fresh coconut meat, grated (or dried, unsweetened)
4 eggs
¼ c. flax meal
2 T. coconut flour
1 T. oat fiber
1 T. polydextrose
½ c. erythritol
3-4 pkts. stevia
¼ tsp. cinnamon
Dash salt
1 c. walnuts, coarsely ground
1 c. almonds, coarsely ground
DIRECTIONS: Process or chop almonds and walnuts until coarse and place in large mixing bowl. Process or grate coconut and add to the bowl. Beat in the eggs, mashed banana and all other wet ingredients. Next measure all dry ingredients into the bowl. Stir to blend batter well. Chill 15 minutes while oven preheats. Preheat oven to 350º. You can either use ungreased non-stick cookie sheets, parchment-lined or one lined with silicone. Either using a 1¼” cookie scoop or a spoon, make 1¼” balls of dough spaced fairly close together on your pans (these don’t spread much). Slightly press each ball a couple times with a fork to slightly flatten them, but not too much. Bake at 350º for 18-22 minutes (ovens will vary, but mine took 22 min) until just browned ever so slightly around the edges. Cool a couple minutes and remove from pans to a cloth, board or rack to cool and make the remainder of the cookies in a similar manner. These should freeze well, but as with all baked goods, they should be eaten within a month.
NUTRITIONAL INFO: Makes 40 cookies. Each cookie contains:
68.75 calories
5.86 g fat
3.01 g carbs, 1.61 g fiber, 1.4 NET CARBS
2.15 g protein
12.6 mg sodium
70 mg potassium
12.5% RDA copper and 14% manganese
Ambrosia Cookies
Erythritol ?
double post,sorry.
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