• Rachel Bagels Bruskoff

Almond Banana Chocolate Chip Cookies (GF)

Updated: Apr 15



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





Ingredients:

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!




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