Half cake, half cookie, 100% delicious (well if you like banana bread and cookies). This recipe basically began as a banana bread when I realized I had nothing to bake the bread in since I moved and haven’t picked up my bakeware from my mom’s house yet. So right as I was mashing the bananas and mixing the chia seed egg (yes that’s a thing) I decided to make this a cookie and it was a fantastic idea.
This recipe uses almond flour and coconut flour, chia seed as the egg, agave or maple syrup for sweetness to get your “I’m a healthy cookie but I’m still a cookie” fix. And it doesn’t taste like cardboard. The chia seed egg does need standing time, sorry to make this a multi-hour process, but it is worth it. Option to use a regular egg, texture and taste will change and I haven’t experienced that change yet.
Yield: 9 cookies
- 2 tbsp chia seed soaked in 1/4 cup water overnight (or several hours until thick)
- 2 overripe bananas, mashed
- 2 tbsp agave or maple syrup
- 1/2 tsp pure vanilla extract
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup chocolate chips
- Set oven to 325F and line a cookie sheet with parchment paper.
- Mash banana in a large mixing bowl until smooth and no large chunks remaining. To the bananas add chia seed mixture, agave or maple syrup, and vanilla extract. Mix thoroughly.
- To the wet mixture add almond flour, coconut flour, baking soda, and salt. Mix thoroughly and then fold into chocolate chips.
- Scoop batter into 9 even cookies on the baking sheet and shape. Place in oven for 20-25 minute until lightly golden on top. Allow the cookies to cool slightly before digging in.