So no, I’m not gluten free or refined sugar free. But I am trying to cut back on my three-a-day sweet treat habit (or at least swap in some better options). I wanted a banana bread-esque cookie, and honestly, the almond flour gives these more of a cakey texture than regular flour ever could. Bonus: if you, like me, have zero patience for the precision of baking, these are basically foolproof. Overmix? No big deal. Overbake? Almost impossible. And they stay ridiculously… moist (there’s just no other word for it). Even if you’re not gluten-free, these are 100% worth a try.
TOTAL TIME: 1 hour
SERVES: 12
Mixing bowls (2)
Mixing spoon
Sheet tray
Parchment
Cookie scoop
Wire cooling rack
Wet ingredients
2 overripe bananas
2 eggs
3 tbsp butter, melted and cooled
1 tsp vanilla
1/4 cup coconut sugar (or brown sugar)
Dry ingredients
2 1/4 cups almond flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup mini chocolate chips
Mix your wet ingredients. Peel and add bananas to a bowl. Mash with a fork leaving some small chunks. Mix in 2 eggs, 3 tbsp melted and cooled butter, 1 tsp vanilla and 1/4 cup coconut sugar. Mix well.
Mix dry ingredients. To a separate bowl, whisk together all your dry ingredients except for the chocolate chips: 2 1/4 cups almond flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp cinnamon and 1/4 tsp salt.
Mix wet ingredients into dry until combined. Add in chocolate chips and mix well. Place in fridge for 30 minutes - 24 hours. Preheat oven to 350F.
Scoop dough onto a parchment lined baking sheet in 1/4 cup scoops. Gently press down the top ever so slightly, you still want the cookies to be quite thick. Bake for 15-18 minutes until outside is slightly firm to the touch. The inside will still be quite soft. Let cool on pan for 5 minutes, then on a cooling rack.
Store in a sealed container in the fridge for up to 1 week, or in the freezer for 3 months.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!