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Banana Chocolate Chunk Cookies

Banana Chocolate Chunk Cookies

I found this recipe on www.101cookbooks.com, the original name is Nikki’s Healthy Cookies (click here to check it out, along other great recipes) and I was so excited to get this recipe and play with variations. ¬†Although this is pretty close to the original, this is a good recipe to use when working with substitutions for food allergies.

Ingredients:

  • 3 large, ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil)
  • 2 cups GF rolled oats
  • 2/3 cup almond meal
  • 1/3 cup coconut, finely shredded & unsweetened
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 6 – 7 ounces chocolate chips or dark chocolate bar chopped

Directions:

1. Preheat oven to 350 degrees, racks in the top third.

2. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning.

Substitutions:

Substitute applesauce or other fruit purees for the bananas

Substitute raisins or other dried fruit for the chocolate chunks