I live in a household that’s notorious for having more bananas than people actually eat. Last week I made these gluten free cookies using my ripe bananas that were literally about to see the darkness of the trash can but I’m glad they made it into the mixing bowl instead because these were perfection! Soft and cake-like. They were so dang good I decided to make them for a cookie exchange party I’m going to this week. Here’s the easy recipe!
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2-1 tbsp coconut oil
- 1/2 cup sugar
- 6 tbsp butter, slightly melted
- 1 ripe banana
- 1 egg
- 1 1/4 cup gluten-free flour, all-purpose with xanthan gum. Easier to buy the flour with the xanthan gum rather than add it.
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees and place parchment paper on a cookie sheet.
- In a large bowl, mash the banana and pour in the sugar.
- In a small bowl, add the 1/2 cup of chocolate chips and coconut oil and microwave in intervals of 20-30 seconds, stirring in between. Add more coconut oil if the chocolate starts to seize.
- Pour the melted chocolate into the large bowl and stir.
5. Mix in the melted butter, egg, flour, baking soda and baking powder.
6. Stir in the 1/3 cup of chocolate chips.
7. Drop by spoonfuls onto the parchment paper and bake 9-10 minutes.