Banana Almond Butter Chocolate Chip Cookies
- Rose Huxford
- Jan 9
- 2 min read
Updated: 5 days ago
Are you in search of a cookie that is gluten-free, dairy-free, egg-free, and free from processed sugar? Your search ends here with my Banana Almond Butter Chocolate Chip Cookie, which fulfills these criteria and is delicious! If you need to avoid dairy, soy, and sugar (aside from natural sugars), I’ve discovered a brand that meets these specifications. Packed with fiber, nutrients, and vitamins, these cookies will become your favorite healthy treat.
My Banana Almond Butter Chocolate Chip Cookies are crafted with rice flour instead of gluten-free baking flour, although both options are viable, as is regular all-purpose flour. I incorporated gluten-free oats for extra nutrients and wholesome goodness, and I substituted almond nut butter for peanut butter to accommodate those with allergies or intolerances. However, you can omit the nut butter if it doesn't suit your needs. To cater to diabetics or those seeking a cookie with reduced sugar, I minimized the sweetness by using honey instead of brown and cane sugar. Finally, I discovered sugar-free chocolate chips on Amazon that are also soy and dairy-free, which I found to be just as tasty as regular chocolate chips.
Banana Almond Butter Chocolate Chip Cookies
Yields: ~14 cookies
Pre-heat oven: 350 or 375 (depending on your oven)
Prep-time: 5 minutes
Chill-time: 10-15 minutes
Bake-time: 10-12 minutes
Equipment: 1 baking sheet pan, 2 large mixing bowls, potato masher, liquid measuring cup, measuring spoons, measuring cups, whisk, spatula, cookie scooper (small or medium size).
Ingredients
2 ripe bananas (to replace eggs and butter)
2 tbsp almond butter or cashew butter
1 tsp pure vanilla extract
4 tbsp honey
1 1/4 cups white rice flour, or GF baking flour or all-purpose flour
3/4 cups gluten free oats or regular oats
1/4 tsp salt
1 tsp baking powder
1/2 cup walnuts or pecans (optional)
1/2-1 cup sugar free chocolate chips, mini or regular size
Directions
Pre-heat your oven to either 350 degree F or 375 degrees F (depending on your oven).
Line your baking sheet pan with parchment paper and set it aside.
Place your peeled bananas in a large mixing bowl and mash them until they become smooth and creamy. Next, incorporate the nut butter, honey, and vanilla extract. Whisk the mixture for approximately 10 seconds to blend the ingredients together.
In another large mixing bowl, use a spatula to combine the flour, salt, baking powder, oats, nuts, and chocolate chips. Create a well in the center.
Combine your wet mixture with your dry mixture and use a whisk to incorporate all the ingredients. Next, switch to a spatula to scrape the bottom and sides of the bowl. Be careful not to overmix.
With a small or medium cookie scooper, or a tablespoon, place the cookie dough onto the prepared baking sheet, ensuring there is about 1/2-inch space between each scoop.
Bake for approximately 10-12 minutes until the bottoms achieve a nice golden brown color. The cookie itself won't change color significantly, so be sure to check the bottom.
Allow the cookies to cool in the pan for a minute before transferring them to a cooling rack.
Enjoy right away or store them in an airtight container for about 4 days.
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