Just think…..banana bread…as a cookie! I couldn’t describe it any other way, simply delicious.
If you don’t feel like waiting for banana bread to bake or to portion out individual muffins…cookies are where it’s at!
You just gotta plop rounds onto a baking sheet and bake for only 11 minutes then they are ready!
Bonus: these cookies are gluten-free, naturally sweetened and can easily be made vegan.
Don’t skip out on the chocolate chips or walnuts for that added crunch. Add more or less to you liking
If you make these please let me know or show me how they came out by tagging me on social media @mealsbytiia
Walnut Chocolate Chip Banana Bread Cookies
- MAKES: 12 cookies
- PREP TIME: 10 min
- COOL TIME: 20 min
- BAKE TIME: 11 min
1 ripe banana, mashed, about 1/3 cup
1/3 cup coconut sugar
1/2 cup coconut oil or butter, melted and cooled
1 egg or flax egg
1 1/3 cup oat flour (make your own by blending 1 1/3 cup oats in a blender)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/3 cup dark chocolate chips
1/3 cup walnuts halves & pieces
In a mixing bowl, combine mashed banana, melted & cooled oil or butter, coconut sugar, egg and vanilla and mix evenly with a whisk or spoon.
Gradually add in the oat flour as well as the cinnamon, baking soda, and salt. Combine well then fold in the chocolate chips and walnuts.
Put the mix in the fridge or freezer to let set while you preheat the oven to 350F. Also, line a baking sheet with parchment paper.
When the oven is preheated and the mix isn’t too wet, it’s ready to add to the sheet. The cookie dough should be firm, enough where you can pick it up in spoon-fulls without it pouring or spreading out too much. This will happen if the oil or butter is still way too melted.
Add the dough to the baking sheet with parchment paper in rounds, two inches apart, for 12 cookies total, if there is room! You might need to do this in two batches.
Bake for 10-11 min or until the outsides are golden brown. Let cool on a wire rack or on sheet then enjoy!!
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