You guys I did it again.. and by “it” I mean absolutely NAILED another cookie recipe!
I’m going to spare you the details because honestly no one really needs a 5 paragraph story explaining what my mood was, what the weather was like, how I came up with these and a bunch of other nonsense that no one really wants to read, plus the name speaks for itself.. What I will tell you is they’re gluten free, grain free, vegan and low in sugar, so you can basically eat them for breakfast and feel good about it.
Think pillowy soft, moist (yes I used that word) banana bread meets chocolate chip cookie goodness, they’re basically the best of both baked goods worlds.
WHAT YOU’LL NEED
1 very ripe mashed banana
1/4 C creamy natural peanut butter
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp warm water)
1 tsp pure vanilla extract
1/4 C coconut sugar
1 + 1/2 C almond flour
1/4 tsp baking powder
1 tsp cinnamon
1/3 C dairy free dark chocolate chips or chunks
Preheat oven to 350F and line baking sheet with silicon liner or parchment paper.
Mix all wet ingredients together until combined.
Add in coconut sugar and mix until creamy.
Add in all dry ingredients and mix until just combined, do not over mix!
Fold in chocolate chips or chunks.
Wet your hands because the batter will be sticky, then divide into 12 even cookies and place on baking sheet.
Bake for 14 minutes or until golden brown, then allow to cool completely.
*Makes 12 cookies*
XO - LU