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Dessert

July 12, 2021

Banana Bread Chocolate Chip Cookies

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Loaded with healthy fats and seeds, these chewy, chocolatey cookies are a terrific sweet treat or even breakfast on the go!

They are even vegan and gluten free so you don't need any eggs or dairy for this recipe. Perfect for anyone with food sensitivities.

| Yield: 12 small/medium cookies | Time: 20 minutes active; 5 minutes passive |

Banana Bread Chocolate Chip Cookies

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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
min
cook:
11
min
total:
21
min
Print It
Author:

Jen Hutzel

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
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseeds and water. Let sit for 5 minutes.
  3. 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.
  4. Then add in the flours, baking soda, salt, seeds, sugar, chocolate chips, and matcha if using. Fold together and stir gently until just combined.
  5. Drop large tablespoons of dough on the prepared baking sheet. Bake until cookies are lightly browned, about 11 to 12 minutes.
  6. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely.
  7. Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 weeks.

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I’m jen

I’m so glad you’re here! Have a look around at some of my favorite recipes and let me know if you have any questions.

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