6tablespoonscoconut flourmay also use part cassava flour!
Instructions
Preheat oven to 350 degrees.
In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.
With the motor running, add the coconut flour. If your dough seems too thin and not loosely handable, it is ok to add more flour (cassava or coconut). When I use frozen over-ripe bananas, they always have more liquid, so I have to increase the flour a bit.
Add in any chopped nuts or chocolate chips and pulse to combine.
Using your hand or a 1.5T cookie dough scoop, roughly roll a generous spoonful of batter in your hands to form a ball. The dough is wet and soft, but if you handle it gingerly, you can loosely form it into a ball.
Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
Let cool completely for best texture (the psyllium makes them gooey when they are still warm)