The perfect banana cookie. I rarely use the word perfect, but when my fiancé said these were a 10/10 and the best cookies I have made to date, I thought now would be a good time to call something perfect.
These cookies really are delicious. Not too banana-y but just the right amount of banana-y. They are gluten free and packed with protein, fiber, and potassium.
I used a mix of almond flour and oat flour. Both of these are my favorite flours to bake with, especially oat flour. They truly make a great cookie. They bring a great texture and flavor to cookies.
1 cup of almond flour
1 cup of oat flour
1tsp baking powder
1/2 cup semi melted coconut oil
1/2 cup coconut sugar
pinch of salt
1 1/2 tsp vanilla extract
1 banana mashed
1/2 cup dark chocolate chips
preheat the oven to 350. Line a baking sheet with parchment paper. In a bowl, mix together the flours, salt and baking powder. Set that aside. In a separate mixing bowl, mix the coconut oil and coconut sugar together with an electric mixer or spatula for 1 minute. Then add the egg, vanilla extract, and banana and mix for another 1-2 minutes. (The electric mixer will make it smoother). Then combine the wet and dry ingredients together and mix well. Then fold in chocolate chips. Begin scooping 2 1/2 tbsp of batter onto parchment paper, leaving 2 inches in between each. Bake for 12 minutes. Then transfer to a cooling rack, let cool and enjoy!