Many people have a gluten intolerance.  As a result, they need to be very strict with their diet, and this can be very challenging sometimes, especially when they are craving something sweet.  It’s great that people such as Kathy Smart have created wonderful, great tasting recipes in order to accommodate these dietary needs.  Here is a recipe my wife found on Kathy Smart’s blog that we recently tried at my house and really enjoyed.  I hope you will too!  If you like it, please share it with your friends and family members.  The links are just below.

Dark Chocolate Coconut Banana Cookies

Makes 36 bite size cookies

Ingredients

• 3 large, ripe bananas, well mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, olive oil or butter
• 2 cups quick cooking rolled oats- use gluten free Lara’s ots
• 2/3 cup ground almonds
• 1/3 cup shredded coconut
• 2 teaspoons of cinnamon
• 1 teaspoon baking powder
• 6 – 7 ounces or dark chocolate chips or dark chocolate bar chopped

Directions

• Preheat oven to 350 degrees.
• In a large bowl combine the bananas, vanilla extract, butter/ oil. Set aside.
• In another bowl stir together the oats, ground almonds, shredded coconut, cinnamon, salt, and baking powder.
• Add the dry ingredients to the wet ingredients and stir until combined.
• Fold in the chocolate chunks/chips.
• Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a pre greased cookie sheet.
• Bake for 12 – 14 minutes

Dr. Pierre Paradis is a Kanata Chiropractor.  He is a Certified Maximized Living Mentor and is the co-owner of Hazeldean Family Chiropractic Clinic in Kanata, Ontario, which has won the Kanata Kourier-Standard Reader’s Choice award for 2009, 2010, 2011, as well as the Ottawa West Magazine Reader’s Choice Award for 2011.