Double Chocolate Banana Cookies (Vegan/GF)
These vegan AND gluten free cookies are delicious out of the oven but even better when stored in the fridge – they taste like actual fudge! Make sure you eat them within a week of making them (although I'm sure that won't be a problem).
Ingredients
- 1 1/4 cup Almond Flour
- 1/3 cup cocoa powder
- 1/8 tsp cinnamon
- 1 tbsp pure maple syrup
- 1 1/4 cup mashed overripe banana
- 1/2 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350 degrees
- Add dry ingredients (excluding chocolate chips) to bowl and stir to combine
- Fold mashed bananas into dry ingredients mixture
- Add maple syrup and vanilla and stir until incorporated
- Once ingredients are incorporated, fold in chocolate chips
- Use a 1.5 Tbsp scoop to scoop dough onto baking sheet ensuring they’re evenly spaced apart
- Gently flatten tops of cookies with the back of a fork
- Bake for 26-30 minutes until just set in the center
- Let cool on wire rack until room temp
- Enjoy right away or store in airtight container in the fridge for up to 5 days
