Name: Fluffy Banana Chocolate Chip Cookies
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 13 servings
Ingredients: 1 Tbsp flaxseed meal (to make flax egg); 2.5 Tbsp water (to make flax egg); 1 medium ripe banana (1 medium banana equals ~118 g unpeeled); 0.33 cup roasted almond butter (if salted, forgo additional pinch of sea salt); 1 Tbsp coconut oil or non-dairy butter, melted; 3 Tbsp organic brown sugar; 1 tsp pure vanilla extract; 0.5 tsp baking soda; 0.5 tsp baking powder; 1 pinch sea salt; 0.33 cup almond meal (ground from raw almonds); 0.75 cup oat flour (ground from gluten-free oats); 0.33 cup vegan dark chocolate or chocolate chips

Instructions

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1

Preheat oven to F (176 C) (350 degrees) and line a baking sheet with parchment paper.
2

In a large bowl, combine flaxseed meal (1 tbsp) and water (2.5 tbsp) and let sit for a few minutes to achieve “eggy” texture.
3

Add the ripe banana (1 medium) and mash. Then add roasted almond butter (0.33 cup), coconut oil or non-dairy butter (1 tbsp), organic brown sugar (3 tbsp), pure vanilla extract (1 tsp), baking soda (0.5 tsp), baking powder (0.5 tsp), and sea salt (1 pinch) and whisk to combine.
4

Add almond meal (0.33 cup) and oat flour (0.75 cup) and mix again with a wooden spoon. Add roughly chopped vegan dark chocolate or chocolate chips (0.33 cup) and stir again. If batter appears very wet, add additional almond flour (1 tbsp). Refrigerate for [5-10 minutes] to harden.
5

Drop cookies in uniform tbsp (1.5) spoonfuls onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
6

Bake for [15-17 minutes] or until the cookies are slightly golden brown.
7

Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to [3-4 days], or in the freezer up to month (1).