I’m so pleased to present this most delicious Guest Post and recipe by my friend and fellow food blogger, Alyssa from Everyday Maven.
I met Alyssa last year at a blogging conference here in Seattle and we’ve been friends ever since. Alyssa is an NYU Graduate and a dynamic, beautiful young woman on a mission to help others achieve a healthy, active lifestyle through delicious whole foods. Her recipes are mouth-watering and feel indulgent, although prepared with the enticing flavors of whole foods.
Alyssa has so graciously developed a dessert recipe for Karista’s Kitchen and I for one am thrilled! I’m not much of a baker so the sweets posted here at Karista’s Kitchen seem to be few and far between. Huge thanks to Alyssa for this lovely post and decadent Banana Chip Cookies.
BANANA CHIP COOKIES (grain free, gluten free, nut free) FROM EVERYDAY MAVEN ~
Hello Everyone and a huge Thank You to Karista for hosting me here today!
My name is Alyssa and I publish Everyday Maven. Everyday Maven is where whole foods meets weight watchers – real food recipes for the home cook who wants to keep their food clean and their waistline trim.
A couple of months ago, my family started down the road of eliminating gluten and most grains from our diet. This was no small undertaking and a huge sea change for us as we were used to baking and cooking with all kinds of whole grain flours. I will admit that it was somewhat of a reluctant change for the family. Add in a 3+ year old self proclaimed, “chocolate chip cookie monster” who is about to lose his precious cookies and you are pretty much on the verge of a crisis.
Obviously, I needed a Grain Free and Gluten Free Chocolate Chip Cookie in my repertoire to help bridge the transition and make everyone happy. I searched high and low and tried at least a dozen recipes.
The majority of the recipes I found contained some type of nut flour (almond, hazelnut, etc.) which is fine for us as we don’t have any nut allergies but my son’s preschool is nut-free and I wanted a recipe that was safe to bring to school functions and would make all of the toddlers (and their parents) happy.
After some trial and error, I finally settled on this version. These have a great chocolate chip flavor with a slight banana undertone. They are naturally sweet from the banana and only need 1/4 cup coconut palm sugar for 2 dozen!
The tapioca starch helps them crisp up a bit more than just using coconut flour and they keep well for a couple days. These are a softer cookie and tend to stay that way, even when stored in a cookie tin overnight. However, these Banana Chip Cookies disappear really fast so you may not even wind up with that problem.
I hope you’ll visit me over at Everyday Maven for more real food recipes!
- Preheat oven to 325F. Grab a baking sheet and line with a Silpat. If you don’t have a Silpat, use parchment paper. I have tried these cookies on both and really prefer the results using a Silpat.
- Combine thawed banana chunks, egg and coconut palm sugar in the bowl of a stand mixer with the beater attachment. Start off by beating slowly (setting 1 or 2) and work up to 4. Beat for 2 to 3 minutes until banana chunks are broken down.
- With the mixer still running, pour in the melted coconut oil. Continue beating for another minute and turn off mixer.
- Add in the vanilla, cream of tartar, baking soda and sea salt. Beat until well combined.
- Finally, add in sifted coconut flour and tapioca starch. Beat on low speed until completely mixed in.
- Remove bowl from mixer and gently stir in chocolate chips.
- Use a tablespoon to drop batter onto the baking sheet. You do not need to leave a lot of room around the edge of these cookies as they do not spread very much. I usually fit all 24 on 1 baking sheet. Use your finger to spread the cookies and form them.
- Bake for 35 to 40 minutes. Remove from oven when edges begin to brown.
- Allow cookies to cool for 1 or 2 minutes and transfer to a wire cooling rack. Once completely cool, store in a cookie tin or wrapped in tin foil. Enjoy!