okay, i don’t want to say this too loud but i think i’m ready for fall… or at least the 75º perfect la weather i remember. i spent a week in atlanta with old friends and celebrating my friends wedding, and welcomed whatever weather i was going to get. thankfully it was pretty nice, in the 80’s but no humidity and it even cooled down in the evening. i was actually really cold sometime because they blast the ac everywhere you go and i’m not used to it! now im sitting in vegas where the weather is 97º. with all this heat, i never wanted to turn on the oven, but if there is ac in the house it’s all good.
i’ve been craving chocolate chip cookies lately, but when i bake at home i challenge myself to make baked goods sans refined sugar and gluten. really happy with how these came out, perfectly moist and sweet. they will definitely be on the dessert rotation from now on. what i love about these cookies is even my non paleo, gluten-free friends love them! so you can enjoy a tasty cookie without all the bad stuff!
COCONUT BANANA CHOCOLATE CHIP COOKIE print this recipe!
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INGREDIENTS
1 cup coconut flour 1 teaspoon baking soda pinch of salt 4 eggs 1 vanilla bean pods 2 tablespoon of vanilla extract 2 tablespoons of honey 1/2 cup of melted coconut oil 3 bananas – smashed 1 1/4 cup of chocolate chips (I like Enjoy Life Mega Chunk Chocolate) |
PREPARATION
1. preheat oven to 350º
2. in a bowl combine all of the dry ingredients – coconut flour, baking soda and salt and set aside.
3. in another bowl mix smashed bananas, 4 eggs, vanilla extract, honey, and coconut oil until combined, then add in vanilla bean pods. once mixture is combined, fold in the chocolate chips.
4. spoon cookie dough onto a baking sheet lined with parchment paper – once you’ve spooned these on I like to use a spatula to ‘flatten’ the tops a bit since they don’t really rise or spread after they bake.
5. bake for 13 minutes, cookies should be soft but not mushy. allow cookies to cool and enjoy!
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PHOTOS BY JENNIFER CHONG
