1/2cupchopped walnutsor almonds, hazelnuts or pecans
2/3cupdried blueberriesor dried cherries or raisins
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In the bowl of an electric mixer combine the bananas, eggs, vanilla, coconut oil and honey and blend until the bananas are completely mashed and everything is combined.
Stir in the cinnamon, mixed spice, baking soda, almond flour, coconut flour and coconut and mix well.
Finally add in the chopped walnuts and dried blueberries and mix until well combined.
On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten.
Bake the cookies for approximately 15 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Store them in an air tight container, they will stay fresh for 4 to 5 days.