DRY
1/2 cup cocoa powder, unsweetened
1/2 t Himalayan pink salt
2/3 cup coconut flour
WET
2 bananas, mashed
1/4 cup honey
2 t vanilla extract
4 egg whites
bunch of fresh or frozen raspberries
1/2 cup chocolate chips (optional)
Pre-heat the oven to 350F. Cover two cookie sheets with parchment paper and grease lightly. In a big bowl, combine the DRY ingredients. In another bowl, combine the WET ingredients. Fold the WET ingredients into the DRY and mix well. Add the berries and/or chips. Pour about 2 T of the batter onto the cookie sheet and flatten slightly with a fork. Bake for about 15 minutes or until the bottom is browned.
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