Fluffy Banana Chocolate Chip Cookies
Loaded with healthy fats and seeds, these chewy, chocolatey cookies are a terrific sweet treat or even breakfast on the go! (Photo source: Jennifer Hutzel)
| Yield: 12 small/medium cookies | Time: 20 minutes active; 5 minutes passive |
Ingredients
1 tablespoon ground flaxseed
3 tablespoons water
1 large ripe banana
2 tablespoons melted coconut oil or avocado oil
1 teaspoon pure vanilla extract
1/4 cup coconut flour
1/3 cup almond flour
2 tablespoons tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup pumpkin seeds or sunflower seeds
1-2 tablespoons brown sugar, optional for extra sweetness
1/3 cup dairy-free dark chocolate chips
1-2 teaspoons matcha, (powdered green tea) optional
Preparation
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, combine the flaxseeds and water. Let sit for 5 minutes.
In a larger bowl, mash the banana with a fork. Stir in the oil and vanilla. Add the soaked flax and stir well to combine.
Then add in the flours, baking soda, salt, seeds, sugar, chocolate chips, and matcha if using. Fold together and stir gently until just combined.
Drop large tablespoons of dough on the prepared baking sheet. Bake until cookies are lightly browned, about 11 to 12 minutes.
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.
Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.
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