Banana Chocolate Chip Cookies (Vegan, Gluten Free)
PinServings: 12
These healthy, chewy Banana Chocolate Chip Cookies may remind you of your favorite banana bread with gooey chocolate mixed in. They are also super easy to make with just 9 ingredients!
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Ingredients
- 3/4 cup gluten free rolled oats or Old Fashioned oats
- 3/4 cup almond flour - not almond meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons unrefined coconut oil - melted
- 1 medium ripe - or overripe banana, peeled
- 1/2 cup organic coconut sugar
- 1/3 cup vegan mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.
- In a medium bowl, combine oats, almond flour, and baking powder. Stir to combine; then add cinnamon, and nutmeg. Stir until combined.
- In a small bowl, add melted coconut oil, then the banana. Mash the banana using a potato masher or fork. Then add the coconut sugar and stir until combined. Fold in the chocolate chips in a scooping motion until evenly distributed.
- Add the wet mix to the dry mix in the medium bowl and stir together until combined.
- Cover the bowl loosely with a towel and put in the fridge for at least 30 minutes to chill (this is a good time to do dishes). =)
- When ready, drop the cookie batter 1 1/2 tablespoons per cookie onto the parchment paper. I like using this cookie scooper, but you can also use a spoon and your hands. Bake 15-17 minutes or until edges and bottoms are browned; they will still be a little soft in the center. Let cool for 15 minutes to firm up a bit before eating.
- Makes 12 cookies. They will last up to a week in the fridge in an airtight container.
Notes
Tips for making these Banana Chocolate Chip Cookies:
- Because we use melted coconut oil in this recipe, it's best that you "chill" the dough. This helps give the cookies better flavor and also controls the spread of the cookies. If you don't have time to do so, it's not a deal breaker, but still recommended.
- If you don't like the taste of coconut, you can use "refined" coconut oil, which is flavorless.
- I recommend using a medium cookie scooper for more uniform-sized cookies. It's certainly not necessary (you can use a spoon and your hands and try to wing it), but there's just something about perfectly sized and evenly baked cookies that makes the heart happy. And this tool makes the whole process much easier and enjoyable.
- I recommend using "Enjoy Life" mini chocolate chips, but if you have another favorite, go for it (and comment below letting me know what's your favorite so I can try it!).
- For this recipe, use ripe or over-ripe bananas for the best taste. It will also be easier to mix in the wet ingredients if the banana is softer.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 19.5g | Protein: 2.7g | Fat: 6.9g | Sodium: 6.5mg | Sugar: 13g
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