Does anybody else crave snacks continuously during the day when the weather is cooler? I certainly do and its always baked goods. Lucky I always have a healthy baked stash on hand like these gluten-free, vegan banana and chocolate chip cookies. I found a forgotten jar of green banana flour in the pantry and decided to use it in this cookie recipe.
Have you baked with banana flour before? Green banana flour is high in potassium and fibre as well as being an excellent source of resistant starch. Resistant starch is fermented by healthy intestinal bacteria and turned into short-chain-fatty-acids (SCFAs). Hear SCFAs play a vital role in the human body including being a source of energy for the cells in your gut.
Makes 7 cookies.
1 large ripe banana
1/2 cup banana flour
1 TBSP flaxmeal
Pinch of salt
1/4 cup coconut flakes
1 TSPN baking powder
1/3 cup vegan chocolate chips
1/2 cup almond milk
Pecans to top
- Mash the banana in a bowl, add the rest of the ingredients and mix well.
- Divide and roll into one tablespoon balls and gently flatten.
- Top each cookie with a pecan and bake at 180C for 30mins.
✺ The banana flour can easily be substituted with another flour of choice except coconut flour. Coconut flour requires a different ratio of flour to liquid.
✺Substitute the pecans with another nut or more coconut
✺ I prefer to keep my baked goods low sugar however these cookies do not require the addition of another sweetener due to the sweetness of the chocolate chips and ripe banana.
✺ I used Sweet Williams chocolate chips.
I hope you enjoy these cookies if you decide to make them.
Love and light,
“It is not the mountain we conquer, but ourselves.” –Edmund Hillary