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.
1/2teaspoonapple cider vinegar
1/4teaspoonvanilla bean powder or vanilla extract
1/4cupsugar, sweetener or coconut sugar(32 g), optional
1/3cupcoconut flour(43 g)
1/4cupchocolate chips(32 g)
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.
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