I love cookies, or biscuits as we call them in the UK. There are 2 major things that can kick me off the wagon and that is biscuits and cake. So to keep myself on track I have to find substitutes. If I don’t I can binge on the sugary ones, and by binge I mean a serious binge… it has been known for me to eat 1-2 packets of biscuits or a whole cake in one go. This is my sugar addiction, it doesn’t go away, the body remembers sugar rush.
These cookies are low carb NOT Keto, on the ketogenic diet you would not have bananas. They are also soft cookies.
Low Carb Banana Ginger Cookies
80g/1/3 cupbanana mashed, very ripe (1 small banana)
50g/1/2cup almond flour
60g/1/4 cup Tahini
60g/1/4 cup butter softened!
1 egg large
60ml/1/4 cup sugar free maple syrup, I use @Lakanto monk fruit maple syrup.
1 tsp ground cinnamon or ground ginger, either tastes good
1 tsp baking powder
20g/1/4 cup chopped walnuts (optional)
Preheat the oven to 180 C / 350F and line a baking sheet with parchment paper.
Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
Using a tablespoon, dollop the 1 tbsp of batter per cookie batter onto the baking sheet. Space the dollops out as the dough will spread when cooking.
Top with the crushed walnuts if using.
Bake for 10-15 minutes or until very lightly browned on the sides.
Remove from the oven and carefully slide on the parchment onto a cooling rack to cool completely. Here they will firm up.
Net carbs: 1.6g per cookie.
You can keep in the fridge for 5-6 days or you can freeze them.
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