One of my all-time favorite snacks is simply sliced banana slathered with nut butter, topped with coconut flakes and cocoa nibs. It’s a simple combo, but it’s tasty and filling.
For this recipe, we wanted to make a cookie version of that experience.
Don’t make these cookies with the expectation of having normal chocolate chip cookies. That’s not what these are. These cookies are a soft, nutty, and banana-y ocean with islands of chocolate chips. It’s a tropical and traditional flavor hybrid.
As a side note, since these have no oil, they will not expand. Make sure to push them down to the desired thickness!
Keep your tahini on your banana, not the floor,
Your favorite alternative chefs, K & T
Banana Coconut Chocolate Cookie
Prep Time 10 minutes
Cook Time 15 minutes
Servings 16 cookies
Ingredients
- 1 tbsp flax meal
- 3 tbsp warm water
- 1/2 cup coconut flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup mashed banana approx. 1 large banana
- 1/2 cup tahini unsalted
- 1/3 cup maple syrup
- 1/4 cup dark chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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In a small bowl, combine warm water and flax meal. Let rest for at least 5 minutes.
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In a large bowl, pour in the flax mixture with all other ingredients except chocolate chips. Mix together until everything is just barely combined.
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Fold in the chocolate chips.
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Scoop ~3 tbsp balls of cookie dough onto the baking sheet to form 16 cookies. Press them flat if desired, they won’t expand.
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Place in the oven and bake for 15 minutes.
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Remove from the oven and let rest for 10 minutes, then place cookies on a cooling rack and enjoy!