I love chocolate, bananas and cookies so this recipe was meant to happen. There is nothing super amazing about it. This is simply a delicious, ready in minutes cookie. It's also a good way to use over ripened bananas.
The recipe is easily personalized. You can add nuts, rolled oats, cacao powder or dried fruit if you want to make this as a "power cookie". In that case, the liquid will need adjusting but you really cannot go wrong if you choose to experiment.
As always message me if you need my help. Hope you enjoy the recipe, salud!
Gluten Free, Vegan Banana and Chocolate Chip Cookies Recipe
½ cup brown rice flour
¼ cup almond flour
¼ cup potato starch
¼ tsp xanthan gum
½ tsp baking soda
¼ tsp baking powder
¼ tsp cinnamon (optional)
¼ tsp salt
1 tbsp brown sugar
1 small banana (80g)
2 tbsp white sugar
1 tbsp coconut oil
¼ tsp vanilla extract
2 - 2½ oz chocolate chips (57 - 71g)
Water or Dairy Free Milk if needed
You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix
Line a baking sheet with parchment paper
In a mixing bowl add the dry ingredients except the white sugar and stir to combine. Leave out the chocolate chips
Mash the bananas, add the white sugar, oil and vanilla extract. Stir to combine. Set aside for about 5 minutes and stir again to dissolve most or all of the white sugar
Add the banana mix to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed. Fold in the chocolate chips
Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping
With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness
Chill the tray of cookies in the refrigerator for 20-30 minutes
While the tray is in the refrigerator, preheat the oven to 425F
When ready, bake for 8-10 mins until the tops are lightly browned or until the cookies are set
Cool and enjoy! Store in an airtight container in the refrigerator (this works best for me because I live in a hot and humid climate).