I’ve tried repeatedly in the past to make a coconut flour cookie I loved but I usually ended up with something too dry and not worthy of sharing. Well, I really love this cookie! I have made batch after batch until I got it just right. The problem with coconut flour cookies is that coconut flour needs a lot of eggs or some kind of liquid. I found the large amount of eggs and lack of proper cookie texture hard to develop a coconut flour cookie recipe. Bananas act as an egg replacer in many recipes which ended up being my secret weapon in this recipe. Banana also eliminated the need for an additional sweetener. By slowly baking these coconut flour chocolate chip banana cookies you get a nice crispy cookie outside with a slight cookie chewiness.
I hope you’ll fall in love with this coconut flour cookie chocolate chip banana cookie as much as I have. I also feel this recipe would make a good candidate for a chia egg replacer. If you try to make it with an egg replacer, please let me know the results.
- 1 fresh ripe large banana, (200 grams)
- 1 large egg
- 2 tbsp extra virgin coconut oil, (slightly warmed for easier mixing. Room temperature)
- 3 tbsp coconut flour, sifted
- 1 tbsp vanilla extract
- ½ tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 1/8 -1/4 cup of chocolate chips
- Preheat the oven to 325 F. Line a baking pan with parchment paper.
- Using a mixing machine combine the banana and the egg. Slowly add the coconut oil (coconut oil must not be hot or it will cook the egg. You just need to the coconut oil slightly warmed enough to mix smoothly). Add the coconut flour, vanilla, cream of tartar, baking soda and sea salt. Mix until smooth. Lastly add the chocolate chips.
- Using a spoon, drop 1 inch balls of batter onto the baking tray leaving space between each cookie. Use the back of the spoon to smooth the cookies to a flat cookie shape. *The cookies will not naturally flatten, you must do this manually.
- Bake for 40 minutes.
Never tested recipe with a frozen ripe banana.