I was looking for a way to make a healthier cookie and found this recipe, to which I have made a few minor changes, at: http://blog.jchongstudio.com/2013/09/coconut-banana-chocolate-chip.html?crlt.pid=camp.uqxnGUucn288 The use of coconut flour is thought to reduce the likelihood of developing heart disease as well as being full of Medium-chain Triglyceride fats which are noted as being anti-microbial, anti-viral and anti-fungal.¹ It is also Gluten Free and tastes really good – Win! These cookies taste great and work out at just over 130 calories (if 12 are made with each batch).
1 cup coconut flour
1 teaspoon baking soda
pinch of salt
1 vanilla bean pod – seeds extracted from the pod
2 tablespoon of vanilla extract
1 tablespoon agave nectar
1/2 cup of melted coconut oil
3 bananas – smashed
1 1/4 cup of chocolate chips or chocolate chopped into small cubes (I use dark chocolate buttons and crush them)
1. Preheat oven to 350ºF/180°C/gas mark 4
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, agave, and coconut oil until combined, then add in vanilla bean seeds. 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 use a spatula to ‘flatten’ the tops to make them more of a cookie shape; they don’t really rise or spread after they bake. I suggest making them about a centimetre in height otherwise they get a bit too thick.
Bake for 13 minutes, cookies should be soft but not mushy. Allow cookies to cool and enjoy!