Soft, chewy, gooey and chocolatey – that’s what these cookies are. Best part is they are a sinful tasting treat without the sin (maybe just a little bit). Of course there is no oil or butter in these little gems, but I also tried to keep the flour, sugar and fat low. You’ll notice the recipe calls for 2 med-large bananas. As such there is a very small banana taste…very slight though. If you aren’t a banana fan (I simply cannot imagine!), try using only one banana and replacing the other with 1/2 cup applesauce. I haven’t tried this so I can’t say exactly what the end result would be, but it’s worth a try.
Enjoy your chocolatey goodness!
- 1/3 cup all purpose gluten-free flour
- 1/3 cup gluten-free oat flour
- 1/3 cup cocoa powder
- 2 TBS unrefined sugar i.e. coconut or date sugar
- 1 TBS chia seeds
- 1/2 tsp baking powder
- 1/4 rounded tsp cinnamon
- few pinches salt
- few pinches nutmeg
- 2 1/2 TBS mini non-dairy chocolate chips
- 2 med-large bananas, very ripe mashed well
- 1 TBS nut butter i.e. peanut, cashew, almond
- 1 tsp vanilla
Servings: 3 in. cookies
- Preheat oven to 350.
- In medium bowl mix together flours, cocoa powder, baking powder, cinnamon, nutmeg, salt, chia seeds and chocolate chips.
- On a plate, shallow bowl or plastic cutting board mash banana very well with a fork, until no clumps remain and it’s pretty runny. Add nut butter and vanilla and stir.
- Transfer banana mixture to flour mixture and stir until well combined.
- Place by heaping tablespoon on cookie sheet and bake 8 minutes. Immediately transfer to cooling rack.
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