My go-to chocolate chip cookie recipe, slightly modified to make use of the extra ripe bananas in our kitchen. The gluten-free flour is Cup4Cup wholesome blend – we like that this is dairy-free and the flax complements the banana element quite well. I subbed out the coconut sugar for two ripe bananas and added cinnamon. The result was even lighter and fluffier than usual. Anddddd they were half gone within a few hours of coming out of the oven.
Ingredients & Instructions:
- 1/2 cup coconut oil (softened)
- 2 ripe bananas
- 1 flax (or regular if you’re not vegan) egg
- 2 tsp vanilla
- 1 tsp cinnamon
Combine the above ingredients in a medium sized mixing bowl.
- 1 1/2 cups Cup4Cup wholesome flour (sprouted spelt or AP flour also works if not gf)
- 1 tsp baking soda
- Large pinch sea salt
Combine the above ingredients and then add to the wet mix.
- 1/2 cup Hu Kitchen gems
Stir in the Hu Kitchen gems. Spoon the cookie dough into a baking sheet, rolling into balls.
Very important ~ DO NOT SKIP THIS STEP ~ refrigerate dough at least 90 mins or freeze for at least 15.
Bake at 350 for 12 mins.