Banana chips cookies


Banana chips cookies

  • Servings: 10
  • Difficulty: easy
  • Print

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Today I realized that I have saved a lot of banana chips from the so called tropical mix nuts and tropical fruit bags that we buy from the health store, every time I buy a bag I realize more and more that they are just full of banana chips and hardly any mixed nuts or any tropical fruits…I tell you it was driving me crazy every time I opened a bag!!

I started removing the banana chips from the bags and saving them in a glass jar so I could get to the mixed nuts and the fruits easily, today I tried to add more but the jar became so full I could not close the lid and I was already in the baking mood as it is, so I started gathering ingredients and that’s how this delicious cookie recipe was created…

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I didn’t want to bake a banana bread with the chips, I didn’t think it will work as the chips will stay hard unless I soak them in milk or water but I didn’t feel like taking the extra step and wait until they are soft…

I am becoming a big fan of using almond flour in my baking, it’s a healthy alternative to using flour, it’s gluten-free and the best nutritional option for a diet or to avoid carbs and calories, even though this recipe has a little of whole wheat flour! it’s easy to replace it and just use almond flour instead… I also been using a lot of coconut oil in my baking to replace the butter just to avoid unhealthy fat…

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These healthy cookies will let you say what is wrong with eating one or two more cookies? who is counting right?!! Not me, my husband and I shared two before they even made it to cooling rack, that’s how delicious they were…

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I loved how the cookies turned out, they had a hint of molasses from the sugar-free brown sugar that I created by mixing the molasses with the low-calorie sugar… oh yes they are sugar free… just a healthy and delicious cookies…

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The flax-seed flour added a nutty flavor to the cookies, and that’s another healthy ingredient I been experimenting with lately.

Pre-heat oven to 350

1/2 cup coconut oil room temperature

1/2 cup of monk-fruit sugar or any low-calorie sugar

1 tbsp. molasses

1 egg room temperature

1 cup almond flour

1/3 cup flaxseed flour

1/2 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped banana chips

10-20 whole banana chips

1/3 cup rolled old fashion oats

1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

In a bowl of a stand mixer fitted with the flat beater attachment whip the coconut oil with sugar and molasses until creamy, about a minute. Add egg and mix until completely incorporated.

In a separate bowl add almond flour, whole wheat flour, salt, baking powder, chopped banana chips, rolled oats, cinnamon, nutmeg, and flaxseed flour.

on low-speed add the almond flour mixture to the bowl in thirds, turn the speed to a medium high and mix for few seconds.

Line a baking sheet with parchment paper, with two tbsp. ice cream scoop, scoop the batter and place on the baking sheet about two to three inches a part.

Press one of the whole banana chips in the center of each cookie, press it firmly so the cookie spreads a little.

Bake for 20-22 minuets or until golden brown.

Cool cookies in the pan for few minuets, remove and cool completely on cooling rack but that’s if you could resist the aroma…

Notes: to get most cookies out of this recipe use a smaller ice cream scooper or a large tablespoon to make them drop cookies, but I liked the cookies on the large size…. To turn this recipe to a completely vegan recipe replace the egg with vegan egg substitute.

Enjoy!!

One thought on “Banana chips cookies

  1. Pingback: Baking cookies | Cooking from your heart

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