Double Chocolate Chip Banana Cookies
These double chocolate chip banana cookies are super-soft and moist for a delicious treat. Sweetened with bananas and a little additional sweetener, if you desire. Paleo, gluten-free, grain-free and dairy-free.
Servings: 8 cookies
Ingredients
- 2 bananas, ripe
- 2 eggs
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon vanilla bean powder or vanilla extract
- 2 tablespoons cocoa powder
- 1/4 cup sugar, sweetener or coconut sugar (32 g), optional
- 1/2 teaspoon baking soda
- 1/3 cup coconut flour (43 g)
- 1/4 cup chocolate chips (32 g)
Instructions
- Preheat oven to 350F (175 C).
- Mash two ripe bananas in a large bowl with a fork. Small clumps are ok, but you do not want any big chunks remaining.
- Add in two eggs and mix until well-incorporated with mashed bananas. Add apple cider vinegar and vanilla extract and mix again.
- To the wet ingredients, mix in the cocoa powder, sweetener, and baking soda. Mix until well incorporated. Add in coconut flour a small amount at a time and stir. If 1/3 cup is not enough, add more until you can form the dough into balls. Mix in chocolate chips at the end.
- Place cookies onto a parchment paper or silicone mat lined baking sheet. The dough should make approximately 8-10 cookies.
- Bake for 14-16 minutes. Allow to cool on the baking sheet before removing.
Notes
Nutrition Facts (per 2 cookies): 222 calories, 8 g total fat, 35 g total carbs, 7 g fiber (28 g net carbs), 6 g protein