Banana Chocolate Chip Cakey Cookies {Gluten-Free, Dairy-Free, Grain-Free}
Hi friends! Happy Friday! My apologies for not posting as many recipes lately. As you know, I’m in the midst of my candida diet, so my normal meals aren’t as exciting as I’d like. However, since cookies are one of my favorite things, I wanted to share a recipe I’ve been meaning to make for awhile!
Ever look at your produce, and notice you have a lone, overripe banana? I think most of us have dealt with that. You may ask yourself “do I freeze the banana and add it to a smoothie?” or “Do I wait for another to ripen, to make banana bread?” (knowing full and well how long it can take for bananas to become perfect for banana bread!). I had a lone ripe banana sitting on my counter for a week or two, just begging to be used! So I decided, cookies!
Since I am on this strict protocol, I knew I wouldn’t be able to make these cookies super sweet, and bananas are sweet enough as-is. While these aren’t a healthy cookie per se, they’re a healthier option, and are gluten-free thanks to cassava flour (this is the brand I use). And, since they are made with cassava, I found them to be much airier and more cake-like than regular cookies, hence the name Banana Chocolate Chip Cakey Cookies.
Cassava is a tropical root vegetable that has been budding in popularity the past couple of years. It is a great flour alternative and contains fiber and a few vitamins and minerals. While it is not low-carb like almond flour, it is a great gluten-free and grain-free alternative to wheat-based flours.
I think these are going to be a new favorite in our house. They combine the flavors and textures of both banana bread, and chocolate chip cookies…what’s not to like?? I will say, I haven’t tested these with any other kind of flour, so cannot speak to the consistency if you sub the cassava flour. But without further ado, here are the cookies!
Ingredients: Makes 9-10 cookies
1 ripe banana (medium to large size)
1 egg
3/4 cup cassava flour
1/3 cup nut butter (runny is best, I used almond)
1 tablespoon melted coconut oil
2 tablespoons coconut sugar (or brown sugar)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips (semi-sweet is best)
Pinch of salt
Preparation:
Preheat your oven to 350F.
In a large mixing bowl, combine wet ingredients (banana, coconut oil, vanilla, egg) and blend until well-incorporated.
To the bowl, add remaining dry ingredients. I would recommend adding the cassava flour in batches, so it doesn’t go all over your kitchen like mine did
Once dry ingredients are mixed, stir in chocolate chips.
On a parchment-lined baking tray, scoop out cookie dough and form into balls.
Bake for 15-18 minutes, until tops of the cookies are slightly golden.
Do not remove from baking tray until the cookies have cooled completely!
