September 25, 2013 by Sam
Everyone loves a little sweet treat now & again. But instead of running out to the store & grabbing a package of cookies with strange “food” ingredients, try making these yummy little treats.
I originally found this recipe on the blog Ditch The Wheat and adapted it slightly to reduce the sugar. Banana has plenty of sugar so rather than adding chocolate chips with more sugar, I used unsweetened cocoa powder.
I found that sifting both the coconut flour & cocoa powder really makes a difference as both can tend to clump when you stir them with wet ingredients and then you can get stuck with an explosion of either one when you bite into a cookie. If you don’t have an official sifter, you can use a strainer that has tiny holes or carefully use an oil splatter screen.
These cookies are easy to make, have a great texture & are the baked version of a chocolate dipped banana.
Chocolate Banana Cookies
2 tbs. vanilla
4 tbs. coconut oil, melted but cooled
6 tbs. coconut flour
6 tbs. cocoa powder
2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
Preheat the oven to 325 degrees.
In a Vitamix, food processor, or blender, combine the bananas, eggs & vanilla. Slowly drizzle in the coconut oil.
Sift the coconut flour & cocoa powder into a mixing bowl. Add the remaining dry ingredients & mix. Pour in the banana mixture and mix everything together until a thick batter forms.
Spoon about one tablespoon of batter for each cookie onto a cookie sheet covered in parchment paper. Flatten each ball of dough with the back of the spoon.
Bake for 30 minutes, let cool slightly & serve.