Gluten-Free Banana Chocolate Chip Cookie
I recently discovered coconut flour and coconut sugar and I’m in love. I wrote a Coconut Flour Flat Bread recipe a while back but they are more like pancakes than flat bread if you ask me. I also previously wrote a recipe for Healthy Cookies. They are more like breakfast bars, delicious but not the super sweet treat I was craving.
So I did some searching for a chocolate chip cookie using coconut flour and stumbled on this one at Ditch The Wheat. I made some slight adjustments based on my own experience and suggestions from the lovely folks that commented on this awesome recipe. Thank you so much for this recipe Carol.
These totally remind me of CHOCOLATE CHIP BANANA BREAD in cookie form. But there are no added sugars, no preservatives, and are gluten-free.
These will be a regular in our house for sure. The only real planning involved is having very ripe bananas available. Seems like when I want them ripe they take forever. Luckily I found this awesome trick for ripening fresh bananas in 1 hour!
- 3 very ripe bananas (I weighed out 180 grams of banana)
- 1 large egg white
- 2 tbsp extra virgin coconut oil in liquid form (I put my coconut oil in a glass bowl and set it on top of the stove while it was preheating and it melted it completely without heating it up. You don't want to heat it because it will cook the egg white prematurely)
- 3 tbsp coconut flour, sifted
- 1 tbsp vanilla extract
- ½ tsp cream of tartar
- ⅛ tsp baking soda
- ⅛ tsp sea salt
- ¼ cup of mini chocolate chips
- Preheat oven to 320.
- Grease baking sheet or use a silicone baking mat.
- Using a mixture, combine bananas and egg white until blended well.
- Slowly add coconut oil (it needs to be liquid form)
- Add the coconut flour, coconut sugar, vanilla, cream of tartar, baking soda and sea salt.
- Mix until smooth and fold in chocolate chips.
- Place spoonful of batter (it will be runny and you'll be asking yourself how these are ever going to end up as cookies).
- Smash the spoonfuls down until flat because the "batter" doesn't spread when baking like other cookies.
- Bake for 40 minutes and then check the edges. Once they start to brown a little bit, they are done. If they are not browning, check every 3 minutes after the original 40 since every one's oven is different. The thinner and flatter you made the cookie, the faster they will cook obviously.
- Transfer to cooling racks and wait. The longer they cool off, the firmer they will get. They were even firmer a whole day later.