Generally speaking, I have a rule for treats. If at home or if they are to be enjoyed at home, as long as they are homemade-it’s a free for all. Homemade goodies are by far the healthiest option as we can control every last ingredient that goes into our recipe. We can modify or swap ingredients, omit some altogether, and even add some that can offer more nutritional value. Baking doesn’t have to be complicated but I agree that it can definitely be intimidating. It is after all, a science (a subject I personally never fully excelled in aside from biology). Unfortunately, sometimes altering a recipe can end up a huge failure unlike in cooking where we tend to have more flexibility with alterations.
I have been baking for years. And truth be told, I really am only comfortable and familiar with using real, whole food ingredients that support our health. When I began my journey, I had to find more mindful ways to enjoy my favourite treats so I practiced and practiced, and practiced some more. I still end up with a lot of failures or some results that “need some work” but this recipe is neither of those.
I’m not one for being cocky, but I must toot my own horn here. This chocolate chip cookie is by far one of the best I have ever enjoyed. This might sound surprising to you when I tell you that it is a completely grain free cookie with no added sugars whatsoever, and houses some major nutrition. They are simple to prepare, they are totally family friendly, and are so incredibly soft and chewy. They just melt in your mouth. If you don’t believe me, you’ll have to try them for yourself.
Chewy Banana Chocolate Chip Cookies
*Makes 16 cookies
- 1 cup chickpea flour*
- 1 cup almond flour*
- 1.5 Tbsp. baking powder
- 1 Tbsp. ground flax
- 1 Tsp. ground cinnamon
- 1/2 Tsp. sea salt
- 2 large ripe bananas
- 3 Tbsp. softened butter or ghee (keep it plant-based by using coconut oil)
- 2 Tbsp. milk/milk alternative (I used unsweetened cashew milk)
- 2 Tsp. pure vanilla extract
- 1/3 cup chocolate chips
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, sift together the dry ingredients.
3. In a separate bowl, mash the banana very well and add the wet ingredients. Stir everything together. You can also blend them in a blender or food processor but don’t over blend (you may end up with less fluffy of a cookie).
4. Add the wet ingredients to the dry and stir until combined. Fold in the chocolate chips.
5. Drop the batter on parchment paper covered baking sheets by the Tablespoonful.
6. Bake for 10-12 minutes. I highly recommend checking them at the 10 minute mark. They may not appear to be done on top but if you see the bottom is golden brown, remove from the oven to let cool. Almond flour is very fragile and can burn easily.
FOR FLOUR MODIFICATIONS: If you are wanting to replace only the chickpea flour for something else (and still use the almond flour as well), any grain based flour should work at a 1:1 ratio (so in this recipe's case-1 cup). Still use the full cup of almond flour. Great suggestions for grain based flours are: spelt, whole wheat, all-purpose, all purpose gluten-free, oat, rice, and sorghum. Buckwheat is a bit of a heavier flour so I'd add in a little less than a cup and add more gradually if needed.
If you are wanting to try a grain based flour for the whole entire recipe, try using 1.5 cups total. You cannot replace the almond flour for a grain based flour at a 1:1 ratio. Nut flours absorb way more moisture than other flours do so your cookies will end up way too dry if you use 1 cup of a grain based flour in place of the almond flour. So if you wanted to try using whole wheat flour, for example, for the whole recipe-try only using 1.5 cup total.
I'd highly recommend not even attempting trying to use coconut flour-there's not enough binding ingredients in the recipe for true success (eggs would need to enter the game).
If you do try either of these approaches, please let me know as I have not yet tried them. I'd love to know how the alternative suggestions turn out.
STORAGE: Because these cookies are SO PURE, they will only keep for 3 days max. Freeze them once they are cooled if you want to save some…..although I’m sure you’ll want to eat them all in one sitting. I freeze mine and take them out the morning of-they don’t take long at all to thaw.