Healthy Banana Chocolate Chip Cookies
// a fun healthy twist on the chocolate chip cookie // the mashed banana plays three important roles in these cookies: fruit flavor (I’m sure you guessed that already), natural sweetness, and an egg replacer. BONUS!! these cookies contain no eggs, so the cookie dough is safe to eat raw.
// INGREDIENTS
1 cup white whole wheat flour or gluten-free* flour (measured like this)
¾ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 ½ tbsp unsalted butter or coconut oil, melted
1 tsp vanilla extract
¼ cup mashed banana (about 1 banana)
1 tbsp milk, room temperature
⅓ cup coconut sugar
3 tbsp miniature chocolate chips
// DIRECTIONS
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, stir together the butter, vanilla, mashed banana, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat the oven to 350°F, and line a baking sheet with parchment paper.
Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten the cookie dough to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes.
Cool on the baking sheet for 10 minutes before transferring to a wire rack.
ENJOY my people!
Recipe Credit: Amy's Healthy Baking