Banana Chocolate Chip Cookies, Totally Vegan Too
These Vegan Banana Chocolate Chip Cookies are the perfect blend of chocolatey banana goodness. The way my taste-buds work, when it comes to amazing cookies, chocolate chip is at the top of my list every time. This recipe is basically banana bread and chocolate chip cookies combined. They melt in your mouth, but also have a nice soft cake-like bite so that little chew you want is there. Most importantly, it's my all time favorite cookie recipe. The perfect sweet treat and so simple to make. 18 g Carbs 10g Fat 2 g Protein
Equipment
- mixing bowl
- whisk
- baking sheet
Ingredients
Dry Ingredients
- ½ cup Coconut flour
- ⅓ cup Packed light brown sugar (for sugar-free substitute with ⅔ cup golden monkfruit sweetener or erythritol)
- ¼ tsp Baking soda
- ¼ tsp Finely ground pink Himalayan salt or salt of choice
Wet Ingredients
- 1 medium Overly ripe banana, mashed
- ⅓ cup Coconut oil, melted
- 1 tsp Pure vanilla extract
- 1 Flax egg 1 TBSP Flax meal + 3 TBSP Warm Water = 1 Flax Egg
Other Ingredients
- ½ cup Chocolate chips of choice If vegan use vegan chocolate chips. Otherwise try semi-sweet or milk chocolate chips
Instructions
- Preheat oven to 350°F
- Mash banana and mix all wet ingredients with banana.
- Combine all dry ingredients into one bowl.
- Ideal instructions here are to mix dry ingredients into wet ingredients.
- The dough should be crumbly.
- Fold in chocolate chips.
- Grease baking sheet and line with parchment paper.
- Gently spray top of parchment paper with cooking spray
- Form 10-12 balls and place on greased cookie sheet. Then using palm of hand press gently down on each ball to shape cookie.
- Place in oven for 13-15 minutes.
- Remove from oven and allow to cool directly on pan for at least 30 minutes.
- Remove to cooling rack and cool an additional 30 minutes.
- Eat cookies! If any happen to make it as left overs, store in an air tight zip-lock bag in the fridge up to one week.