MILK + COOKIES. These flour free Chocolate Chip Banana Cookies have a delightful chewy texture and go perfect with a glass of warmed or cold milk
They’re so good, I guarantee you'll be saying "Who stole the cookies from the cookie jar?"
1/3 cup solidified coconut oil
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 tablespoons almond milk
1 cup almond flour
1 cup Salted Banana Caramel Better Being Blend × @betterbeingsteph
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup dark chocolate chips
You will need electric beaters (recipe can also be made in a food processor)
Preheat the oven to 160°C then line a baking tray or two.
In the large mixing bowl combine coconut oil and sugar. Mix on medium speed for 1 minute.
Add vanilla extract and almond milk. Continue to mix for another minute.
Pour in almond flour, Better Being Blend, baking powder and soda into mixture and mix for 30 seconds, until mixture forms into a dough.
Fold in the chocolate chips into dough with a spatula.
Using a scooper or a spoon, scoop out 50g of mixture of dough at a time and roll into a ball. Repeat until all mixture has been rolled (you should end up with 10 or more if you don't eat the minute like I did 😅)
Arrange balls of dough on the baking trays with about 5cm in between each. Slightly flatten each ball down with your hand.
Bake in the oven for 12-15 minutes, until edges are light golden brown.
Allow to cool for at least 15 minutes before dunking them in milk.
Cookies will firm as they cool.
Make dough in advance and freeze into balls to bake from frozen on a cold winter's night.