As you’ve probably guessed by now, we’re all about healthy eating and finding ways to tweak existing recipes into healthy eats that are both nutritious and taste remarkable.
Enter these Banana Chocolate Chip Cookies.
This post contains affiliate links. You’re under no obligation to order from them, but it helps us if you do
This is a recipe I invented while on a nutritional cleanse. The goal was to get away from wheat flour and sugar as much as possible, but still find some tasty ways to make snacks and treats. The result has become an all-time family favourite!
Usually when looking for flour substitutes I find the alternatives create a more dense batter. Almond flour is a prime example of this. What we tried here, however, was oat flour (we make our own by grinding gluten-free quick oats in the Vitamix dry cup) mixed with tapioca starch. The result is more amazing than we could have imagined! The cookies bake up light and fluffy, almost like little clouds. And with no added sugar (just what’s in the sweetener blend and the chocolate chips), and no trans fats (most of the moisture comes from the bananas), there’s very little here to feel guilty about.
Even Steve’s brother-in-law — a cookie connoisseur of the highest order — was blown away. He couldn’t stop eating them…and you won’t be able to either!
Ready? Here we go…
2 cups oatmeal flour
1 tsp baking soda
1 tsp tapioca starch
1/3 cup Truvia Baking Blend
1 tsp salt
1/2 cup softened coconut oil
2 ripe bananas (mashed)
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 tsp cinnamon
- Whisk together flour, baking soda, tapioca starch, salt, and cinnamon.
- Cream coconut oil, bananas, and Truvia together until fluffy.
- Beat in vanilla extract.
- Stir in flour mixture.
- Stir in chocolate chips.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375. Line two cookie sheets with parchment (or lightly spray with cooking spray).
- Scoop cookie dough onto prepared sheets (I use an ice cream scoop).
- Bake cookies for 9-10 minutes, or until they begin turning a light golden brown.
- Move to a cooling rack to cool completely.
That’s all there is to it. I’m sure you can find oat flour at your favourite grocery or baking store, but if not it’s not difficult to do in the blender. Just make sure it’s ground fine enough that it has the consistency of flour and you’ll be fine. (TIP: we do a large batch of flour and store it in an airtight container. It makes a great thickener as well, and is packed with heart-healthy fibre to boot!)