Soft Banana Chocolate Chip Cookies: Paleo & Grain-Free Recipe
24 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1¾ cups finely ground almond flour
- ¼ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup refined coconut oil melted and cooled to room temperature
- ½ cup coconut sugar Blonde coconut sugar will make the cookies less dark. Maple sugar also works.
- ½ cup mashed ripe banana
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup toasted pecans, roughly chopped. Walnuts also work.
- ½ cup dark chocolate chips
Method
- In a medium bowl, whisk together almond flour, tapioca starch/flour, baking soda, cinnamon, and salt. Set aside.
- Combine the coconut oil and coconut sugar in a large bowl. Use a hand mixer to cream the fat and sugar until lightened in color on medium high speed, about 2 minutes.
- Add the banana, egg, and vanilla and blend until combined.
- Pour in the flour blend (dry ingredients) and mix on low until combined. Stir in the nuts and chocolate chips, if using.
- Chill the cookie dough in the fridge in a covered bowl or container for at least 30 minutes and up to a day so the dough is stiffer and easier to work with.
- When you’re ready to bake the cookies, heat the oven to 350°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
- Using a medium cookie scoop , portion out 1½ tablespoons of the chilled batter and evenly space out 12 balls on each lined baking sheet. You should end up with 24 cookies.
- Pop a tray in the oven and bake for 9 to 11 minutes or the edges are golden brown. Repeat the process with the second baking sheet of cookies.
- Use a small offset spatula to transfer the cookies to a cooling rack. Cool the cookies on the wire racks for at least 10 minutes so the cookies hold their shape and the chocolate is still gooey. Dig in!