|Banana Chocolate Chip Cookies|
These are possibly the best experiment yet. Use very ripe bananas, and just a touch of granulated stevia blend, and they have the perfect amount of sweetness! I refuse to tell you more, so you can just get right to the recipe and experience them for yourself. Enjoy!!
Banana Chocolate Chip Cookies
1 ¾ cup cashew flour(or almond—whichever you prefer)
2 tsp coconut flour
¼ tsp baking soda
¼ tsp salt
3 tbsp butter, softened
¼ cup mashed banana
1/8 cup granulated stevia blend
1 tsp vanilla
Grind cashews in a coffee grinder until you have the required amount of cashew flour. Pour into small bowl. Add coconut flour, baking soda, and salt. Mix well; set aside.
In medium mixing bowl, place butter, banana, and stevia blend. Using a hand or stand mixer, beat well. Add vanilla and egg, and continue mixing well. Add dry ingredients and continue beating with mixer. Fold in chocolate chips with a spoon or spatula. Chill for about 30 minutes.
Preheat oven to 350 degrees. Drop by rounded teaspoons on parchment paper covered cookie sheet about an inch apart. Bake for about 16 minutes, or until edges are brown and tops are slightly dry. Cool on cookie sheet for at least 10 minutes before removing to cooling rack. Repeat until all dough is baked. (To make the process faster, use two cookie sheets, but still bake one sheet at a time. I did not try baking both at the same time. You could do this, but you may need to increase the baking time by a few minutes.)
Low Carb Dieters, Take Note:
These cookies are NOT low in carbohydrates, because of the banana. If you would like to create a banana flavored cookie without the carbs from the banana, simply eliminate the mashed banana and add 2 tsp banana flavoring (extract). Then add 2 tbsp coconut oil, and increase stevia blend to ¼ cup.