Banana Bread Chocolate Chip Cookies
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
Prep:
10
minutes
Cook:
11
minutes
TOtal:
21
minutes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 large ripe banana
- 2 tablespoons melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- 1/3 cup almond flour
- 2 tablespoons tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup pumpkin seeds or sunflower seeds
- 1-2 tablespoons brown sugar, optional for extra sweetness
- 1/3 cup dairy-free dark chocolate chips
- 1-2 teaspoons matcha, (powdered green tea) optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseeds and water. Let sit for 5 minutes.
- In a larger bowl, mash the banana with a fork. Stir in the oil and vanilla. Add the soaked flax and stir well to combine.
- Then add in the flours, baking soda, salt, seeds, sugar, chocolate chips, and matcha if using. Fold together and stir gently until just combined.
- Drop large tablespoons of dough on the prepared baking sheet. Bake until cookies are lightly browned, about 11 to 12 minutes.
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.
- Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.