These soft chocolate chip cookies are sweetened with banana and a modest amount of coconut sugar.
Hehe, I’ve been watching Minions one too many times this week, so forgive the underlying references.
My son is very routine in what he likes to do in a day, and right now, Minions is the movie of choice!
Another thing Sammy loves is cookies, so while he watches the yellow single-celled organisms dispense evil, I’m in the kitchen creating various recipes, 99% of which involve chocolate.
I’ve had trouble with banana off and on for years, but recently, I’ve felt able to have a little bit once or twice a week.
The kids, of course, all love banana, so I wanted to incorporate its natural sweetness into a cookie recipe. They all loved the end result, so I wanted to share them here!
Even though these are gluten-free, they were pretty easy to keep eggless, thanks to the banana. Egg has a tendency to dry out lower sugar baked goods, so I shy away from using it, particularly the white.
The banana provides most of the sweetness, along with two modest teaspoons of coconut sugar. The added chocolate also adds sweetness, eliminating the need for a lot of extra sugar.
These cookies are soft in consistency, boasting of banana, vanilla, and cinnamon flavors.
They hold together well, and would make a great lunchbox treat!
Low Sugar Banana Chocolate Chip Cookies
- 1/4 cup buckwheat flour ground from raw groats; see Notes
- 1/4 cup brown rice flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 tsp cinnamon
- 2 tsp coconut sugar
- 1/4 cup mashed banana
- 1 Tbsp melted coconut oil
- 1 tsp vanilla extract
- 2-3 Tbsp milk of your choice see Notes
- 3 Tbsp chocolate chips or chopped chocolate
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flours, baking soda, salt, cinnamon, sugar).
- Stir in the remaining 'wet' ingredients (banana, oil, vanilla, milk). Start with two tablespoons of milk and add more if batter looks too dry. I usually use 2 1/2 tablespoons.
- Line a baking sheet with parchment paper.
- Using a small spoon or small cookie dough scoop, divide the batter into 9-10 equal-sized cookies.
- Top the cookies with chocolate.
- Bake 8-10 minutes.
I grind my flour fresh from these raw buckwheat groats. I assume the pre-ground flour would work, but the groats are superior in taste.
I use my Homemade Coconut Milk in this recipe.
Some of the items I use in this recipe include:
Mixing the dry ingredients…
Measuring the banana…
Mixing the batter…