Healthy and gluten-free banana bread cookies!
Combined two of my favorite sweet treats (banana bread and chocolate chip cookies) into one delicious dessert! These cookies are made with simple and real ingredients. I used Lily’s dark chocolate which has no added sugar, it’s non-GMO and fair trade. I buy it at Whole Foods. Feel free to use whatever chocolate or chocolate chips you like!
The texture of these cookies are so fluffy yet moist. I combined all my ingredients (besides the chocolate) and covered it and refrigerated it for 30 minutes to firm up. This gives the cookies a much pillow-y texture. I also always line my baking sheets with parchment paper, this helps keep my cookies from flattening. I’m all about the chunky cookies 🙂
2 cups blanched almond flour
pinch of ground cinnamon
1/4 tsp salt
1 tsp baking soda
1/4 cup honey
1 mashed ripe banana
1 tsp vanilla
1 egg, at room temperature
1/2 cup dark chocolate chips or pieces (I used Lily’s dark chocolate)
In a stand mixer or medium mixing bowl combine blanched almond flour, cinnamon, baking soda, and salt.
Add vanilla, honey, and mashed banana, then whisk in the egg.
Cover your batter and refrigerate for 20-30 minutes.
Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add your chocolate chunks or chips to the batter. Using a 1 tbsp cookie scoop or your hands form the dough into balls and place on the baking sheet with 1-2 inches of space in between.
Bake for 13-14 minutes or until lightly golden brown. Let them cool for about 5-10 minutes before transferring onto a cooling rack.