Banana Chocolate Chip Cookies
1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as recipe is written)
1 medium ripe banana (1 medium banana equals ~118 g unpeeled)
1/3 cup nut butter (we prefer almond butter, but sunflower seed, cashew or peanut will do)
1 Tbsp coconut oil, melted
2.5 Tbsp organic coconut sugar
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1 pinch sea salt
1/2 cup almond meal (ground from raw almonds)
1/2 cup oat flour (ground from gluten-free oats)
1/3 cup roughly chopped vegan dark chocolate or chocolate chips*
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine flaxseed and water and let sit for a few minutes to achieve “eggy” texture.
Add the banana and mash. Then add nut butter, melted coconut oil, coconut sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
Add almond meal and oat flour and mix again with a spatula. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes.
Drop cookies in uniform 1 ½ Tbsp spoonfuls onto prepared baking sheet. These cookies won’t expand much.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.
Recipe inspired by Minimalist Baker