Banana Chocolate Chip Cookies (Regular or GF)

These are not your typical chocolate chip cookies. The natural sweetness and creaminess from the ripe bananas help bring an extra element to these cookies that I love so much! This recipe requires one bowl, super easy to make and no rising agents included! You can add more almond flour, or stick to the recipe. Also, perfect for freezing :)

By Rose Huxford

I love working with fresh fruits when I bake, and when I can add them to cookies, cakes or even snacks for my family, I take that opportunity. Key thing, make sure the bananas are always ripe when you use them when baking, they are loaded with flavor and the texture is perfect for adding that soft and chewiness to these cookies.

Banana Chocolate Chip Cookies (Regular or GF)

Yields: 15 cookies

Pre-heat oven: 350 Degree F.

Bake time: 15 minutes

Ingredients

• 2 ripe bananas

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract (optional)

• 1 egg, room temperature

• 1/2 cup monk fruit sweetener, or cane sugar

• 1/2 coconut sugar, or brown sugar

• 1 tsp salt

• 1/2 cup almond flour

• 1 1/2 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour

• 1/2 cup quick oats, or old-fashioned oats (optional)

• 1 cup chocolate chips

  
  

Directions

1. Pre-heat oven to 350 degree F.

2. Line a baking sheet pan with parchment paper, or a baking mat. Set aside.

3. In a large mixing bowl, mash bananas with a fork until creamy.

4. Add in the vanilla, almond extract, and egg. Whisk to combine. Then add in the sweetener, and coconut sugar. Blend.

5. Next, add in in the almond flour, flour, and salt. Stir to combine. Then, add in the oats and chocolate chips. Your batter should looks creamy.

6.  Use a cookie scooper to scoop out the cookie batter on your prepared baking sheet pan. Bake for about 12-15 minutes, or until the bottom of the cookies are a golden brown. Let them cool on the pan for about a minute before transferring them to a cooling rack. Enjoy!

7. If you are going to store them, keep them in an air tight container for up to 4 days, or place them in a resealable freezer bag for about a month.

By Rose Huxford