Chocolate Chip Banana Bread Cookies

Banana bread is such a classic. 

It never gets old and I think it will be a childhood favourite until the end of time!

There's something about banana bread that is so comforting. Yesterday I was feeling a little poopy.. So I took into consideration that baking is one of my favourite things to do, and banana bread is one of my favourite things to eat, I decided to get to the kitchen to turn my frown upside down! Good thing I had some ripe bananas handy!

I originally had planned this to be a loaf, but the dough is quite heavy and I didn't want to take the chance of it not baking properly. That's why I decided to turn them into little two-bite cookies of pure joy. 


This recipe is gluten-free, dairy-free, low sugar (depending on how much and what kind of chocolate chips of course), high fibre, and high protein. That's a pretty good combination if I do say so myself. These little cookies are filled with love, banana goodness, and lots of good stuff! 

They are a perfect snack for on the go because they are super filling. Having high fibre and protein content also lowers the Glycemic Index of the cookies, making them have less of an impact on your blood sugar levels. The fibre also encourages a good poop too. So all in all, this cookie is a win-win. 

Enjoy!

Ingredients:

3/4 C walnut meal (it's not often that you find walnut flour. I just put a little more than 3/4 C of walnuts in my food processor and let it rip until it has a "flour" like texture). Can sub almond flour
3/4 C coconut flour
1/3 C fibre** see note
1/2 tsp mineral salt
1 tsp baking soda
1 tsp cinnamon
2 eggs
1 C ripe, mashed banana
1/2 C maple syrup
1/2 tbsp vanilla
1/4-1/2 C dark chocolate chips (I didn't have chips on hand, so I cut my dark chocolate bar into small pieces)

For the fiber, I used Nutracleanse. Nutracleanse is a fiber supplement that has a perfect blend of insoluble and soluble fibre. It has flax seed, psyllium husk, along with burdock root, fenugreek, and dandelion root. This is my go-to fibre supplement because 1/3 C has 14g of fibre and 4g of protein! Feel free to use ground up chia or flax seeds as a substitute. 

Directions:

Preheat oven to 350°

In a small mixing bowl, combine the walnut meal, coconut flour, fibre, salt, baking soda, and cinnamon. Give it a quick stir to mix it around.

In a separate bowl, add the eggs, mashed banana, honey, vanilla. Whisk well. 

Add the wet ingredients into the dry, and make sure to give it a beating! Do a little dance while you're mixing it up to add a little extra love into your cookies. They taste better that way.

Fold in the chocolate chips. I only used 1/4 C for my batch, but go ahead and use 1/2 C if you feel like it. It's the holiday season :P

Line a cookie sheet with parchment paper. Grab a small chunk of dough and roll between your hands to make balls about 1.5-2" in diameter. Place them on the cookie sheet and press them down a little bit with your fingers.

Bake for 12 minutes or until slightly brown. 

Let cool before placing them in an air-tight container and storing in the fridge.

They will keep for about a week in the fridge.

Recipe makes about 20-24 cookies.


Yum yum yum! Get in my tum!

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