Recipes

Ingredients

1/2 cup rolled oats, quick cooking type

1 banana, very ripe or replace with applesauce

1/4 cup raisins

Directions

Preheat the oven to 350 degrees.

Mash bananas with a fork until smooth or use applesauce.

Add rolled oats and raisins.

Scoop heaping tablespoons of dough onto a cookie sheet.

Bake for 18-20 minutes until lightly browned.

 Cool completely before eating.

Makes about 6 cookies.

Ingredients

14oz bag sweetened coconut flakes, 2 cups semi-sweet chocolate chips, 2/3 cup chopped lightly salted almonds, 1 14 oz can sweetened condensed milk regular or fat-free works

Directions

Preheat oven to 325F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Scoop out dough with a cookie scoop onto prepared baking sheet. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet. Store cookies in an airtight container.

Cookie Mix Ingredients

1 3/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon salt, 1/2 cup white granulated sugar, 3/4 cup packed brown sugar, 1 1/4 cups semisweet chocolate chips

Other Ingredients

3/4 cup of softened butter, 1 large egg , 1 teaspoon of vanilla extract

Directions

Preheat oven to 375° F. Mix together 3/4 cup of softened butter, 1 large egg and 1 teaspoon of vanilla extract. Add Cookie Mix and blend well. Break up and blend any clumps in the mix. Drop tablespoon sized rounds of dough onto ungreased baking sheet. 

Bake 8 - 10 minutes.

 Makes around 24 cookies.

Ingredients

 1 cup peanut butter (with no added sugar), 1 large egg, 1/2 cup erythritol (or keto-friendly sweetener of your choice)

Directions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Combine all ingredients into a mixing bowl. Plop about 15 1-inch sized balls of dough onto your baking sheet. Use a fork to press down on and flatten the dough a bit.

Bake for 10-15 minutes.

Allow the cookies to cool for at least 5 minutes before eating.