These skinny banana chocolate chip cookies are soft and chewy. The thin sweet chocolate shell adds even more fun and texture to the cookies. Tools:Food processor, measuring cups and spoons, 13 × 18-inch metal baking sheet (cookie sheet), silicon baking mat or parchment paper, medium size cookie scoop (1½ tablespoon), rubber spatula
In a food processor, puree ripe bananas together with coconut oil, applesauce, coconut sugar, and vanilla extract
Whisk together the dry ingredients except the mini chocolate chips. Add the dry ingredient mixture into the banana puree and blend in food processor until well combined.
Transfer the cookie dough into a mixing bowl and mix in 1½ tablespoons of chocolate chips. Use a medium size cookie scoop (1½ tablespoon) to form approximately 18 mounds of dough. Place them onto a baking sheet lined with a baking mat or parchment paper. Use a clean palm to flatten the mounds of dough to form a 1/8” thick disc. Arrange the remaining chocolate chips on the cookie dough discs, making eyes and mouth patterns if desired.
Let the dough set in refrigerator for at least an hour before baking.
Preheat oven to 350 °F. Bake on the middle rack for 15 minutes.
Let the cookies cool completely on a cooling rack. Transfer them into refrigerator and chill for at least 1 hour. Dip in chocolate sauce and refrigerate again to let the chocolate shell set. Serve cold.
For homemade all-purpose gluten-free flour, see link: http://lightorangebean.com/diy-purpose-gluten-free-flour-grains/
Skinny Banana Chocolate Chip Cookies (Vegan, GF)
Amount Per Serving (1 g)
Calories 92Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Skinny Banana Chocolate Chip Cookies (Vegan, GF) https://lightorangebean.com/skinny-banana-chocolate-chip-cookies/