Almond Butter Banana Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Gluten free banana cookies with dark chocolate chips. These cookies are not cakey at all, but have the consistency of a soft and chewy chocolate chip cookie. Think banana bread in cookie form!
Author:
Recipe type: Dessert
Serves: 64
Ingredients
  • 1¾ cups finely ground gluten free oat flour
  • ½ cup plus 1 tablespoon potato starch (not flour)
  • ½ cup plus 1 tablespoon tapioca starch
  • ½ cup plus 1 tablespoon finely ground almond flour
  • 2 teaspoon ground flaxseed meal
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ cup almond butter
  • ½ cup shortening
  • ½ cup mashed banana (about 1 medium)
  • ½ cup sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1¼ teaspoon vanilla extract
  • 1½ cups (or more) semi sweet or milk chocolate chips*
Directions
  1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Set aside.
  2. In a small mixing bowl sift together oat flour, potato starch, tapioca starch, almond flour, flaxseed, baking soda, salt and xanthan gum.
  3. In a larger mixing bowl, cream together almond butter, shortening, sugar and brown sugar until light and fluffy. Add eggs and cream together. Mix in vanilla and mashed banana and beat until combined.
  4. Add dry ingredients to wet mixture. Mix until combined. Beat an additional minute. Stir in chocolate chips.
  5. Using a small cookie scoop, drop 1 inch balls of dough 2 inches apart on cookie sheet. Bake for 9-10 minutes, rotating after 7 minutes, until golden brown.
  6. Once removed from oven, immediately slide parchment paper off onto a wire rack with cookies to cool. Once cooled, using a spatula, remove cookies from parchment paper.
Notes
*Choose dairy free chocolate chips for a dairy free version
Recipe by Breezy Bakes at https://www.breezybakes.com/almond-butter-banana-chocolate-chip-cookies/