Soft Chocolate Chip Banana Cookies (Dairy Free, Gluten Free).
When you've got an over ripe banana, it's time to make a batch of these super soft chocolate chip banana cookies! These are light and fluffy, full of chocolate chips, and just right with a cup of tea.
Ingredients
- 2 ½ cups gluten free flour blend I used Namaste Perfect Four Blend
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup organic cane sugar
- ½ cup vegan buttery spread softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- 2 cups dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Cream the buttery spread with the sugar until light and fluffy. Beat in the eggs and vanilla.
- Mix in the mashed bananas. Add the dry ingredients, and mix on low speed until combined.
- Stir in the dairy free chocolate chips.
- Drop the batter by spoonfuls onto the lined cookie sheets, leaving about an inch and a half between each cookie.
- Bake at 350 degrees for 12-14 minutes. Allow the cookies to cool on the cookie sheets before moving them.
Notes
Store these cookies in an airtight container. They should stay fresh for about 5 days.
If you would rather use dairy butter and regular chocolate chips or chunks, go ahead and do so.
You can use regular all-purpose flour if you aren't gluten free.
Nutrition facts are for one cookie.
Nutrition
Calories: 157kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 123mgPotassium: 42mgFiber: 1gSugar: 13gVitamin A: 165IUVitamin C: 0.7mgCalcium: 19mgIron: 1.4mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!