Ingredients

The following ingredients have 2 Servings
  • 1 cup ground gluten free chocolate chip cookies (about 6-7 ounces). We use Udis Gluten Free Chocolate Chips Cookies
  • 1 ripe banana
  • 2 tbsp coconut oil
  • 2-4 tbsp cocoa powder
  • 1/2 cup sifted coconut flour (just make sure coconut flour is fine not clumpy)
  • Optional Vanilla Extract
  • Optional Peanut Flour or powder. See notes for brand.

Instruction

  • Preheat oven to 350F.
  • Place cookies in blender or food processor and blend until a meal/flour is formed.
  • Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
  • Transfer to a large bowl
  • Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
  • Roll batter into small cocoa puff size balls. A little smaller than marbles size.
  • Place on greased baking tray.
  • Bake for 30 minutes or so. It’s good to flip puffs over half way through baking if possible.
  • Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
  • Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
  • Serve in a bowl with milk.
  • Should last up to a month or so.