Updated: Apr 15, 2020
Gooey, Chewy, Gluten- Free Goodness!
This recipe is super easy, super quick, and super fun!
Whip up these cookies in under an hour and enjoy them anytime!
Prep time: 15 mins
Cook time: 10-12 mins
Servings: about 9-12 cookies
2 1/4 cup almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup coconut sugar or brown sugar
2 tablespoons butter, softened
2 teaspoons vanilla
1/4 cup banana, mashed
1/4 cup almond butter
1/3 cup slivered almonds (optional)
2/3 cup chocolate chips
Oven at 350°F
Prep a large baking sheet with parchment paper.
Step 1: Sift almond flour with salt and baking soda, mix and set aside
Step 2: In bowl on stand mixer fitted with paddle, or in a bowl with a rubber spatula, mix up the butter until smooth, then add sugar and mix until creamed together ~ 1 minute
Step 3: Add vanilla, banana, and almond butter and mix
Step 4: Add flour mixture to bowl by spoonful, making sure each spoonful is incorporated before adding the next.
Step 5: Add chocolate chips and slivered almonds and mix in with wooden spoon or rubber spatula
Step 6: Using a small ice cream scoop, scoop out dough and place on baking sheet. Leave space between each cookie. A large cookie sheet should fit about 9-12 cookies
Step 7: Bake for 10-12 minutes (You can tell how done they are by how brown the bottoms get)
Step 8: Eat and enjoy!
These cookies are deeelicious and can last for up to a week out, but freeze perfectly for a nice treat whenever! (they defrost in minutes!)
Try these variations:
1. Sprinkle top of cookies with flakes of sea salt for a sweet and salty kick!
2. Try adding a frozen raspberry in the center just before baking for a sweet raspberry bite!
3. Substitute the almond butter with peanut butter (creamy or crunchy) for yummy peanut butter, banana, and chocolate chip cookies!