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…

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…

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…

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…

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!!