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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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Mix the wet ingredients into a small bowl (coconut oil, maple syrup, apple cider vinegar, molasses, vanilla).
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Mix the dry ingredients into a large bowl (coconut flour, arrowroot, green banana flour, baking soda, cinnamon, salt).
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Make a well in the center of the large bowl with the dry ingredients and then pour the wet ingredients into the center of the large bowl. Stir until fully incorporated.
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Stir in the raisins and shredded coconut.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to low/medium to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in. Do not over stir.
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Scoop Tbsp. sized amounts into your hand and roll into a ball then flatten on the lined baking sheet.
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Bake for 12-15 minutes or until the edges turn lightly golden brown.
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Allow to cool for 5 minutes on the pan and then move to a cooling rack to cool completely. Store in the fridge for up to 5 days or in the freezer for up to 3 months.