Full disclosure – this is the third time I’ve posted about these cookies.
They’re just that good. Not to mention the old pictures were crap. But let’s go with the former.
I haven’t made these in about two years and honestly forgot about them, but they recently got all sorts of buzz on Pinterest, so I figured it was a good time to make them again. You know, to make sure they still taste good.
They do.
coconut banana chocolate chip cookies.
grain free, paleo*, can be made vegan**
yields 10-15 cookies
dry ingredients:
- 3/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
wet ingredients:
- 1 large banana, mashed
- 1 tablespoon honey OR maple syrup
- 1 tablespoon coconut oil OR canola oil
- 1/4 teaspoon vanilla extract
- 1 cup milk (I used unsweetened almond milk)
mix-ins:
- 1/4 cup dark chocolate chips
- other options: nuts, coconut flakes, dried fruit
* depending on how strict you are with honey/maple syrup and chocolate
** if you use maple syrup and sub carob chips
directions: Preheat oven to 350 degrees. Combine dry ingredients in a bowl.
In separate bowl, combine wet ingredients, except for the milk.
Add wet ingredients to dry ingredients and mix together. Then add the milk 1/4 cup at a time and combine (it will seem like a lot of milk, but coconut flour is very dry and needs the extra moisture). Then mix in the chocolate chips.
Form cookies (about 1-2 tablespoons of dough) and place on greased baking sheet. Bake for 23-25 minutes until edges begin to turn golden brown. Immediately transfer to cooling rack, and allow cookies to cool for at least 5 minutes. Store in the refrigerator.
Baking with coconut flour can be tricky, but I think the addition of the banana and extra milk really works with these cookies. They’re soft, chewy, and a great healthy alternative to regular chocolate chip cookies.
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Have you ever baked with coconut flour?
