They are soft and sweet cookies with great flavors!
They are healthy and perfect go to cookie when you crave something sweet.
Ingredients: (12 cookies)
2 TBSP soft coconut oil
1/4 cup sugar
1 very ripe medium size, banana, mashed
1/2 cup Extra White Gold All Purpose Flour
1/2 tsp baking powder
1/4 cup shredded coconut (unsweetened or sweetened)
1/2 cup chocolate chips
1 teaspoon vanilla extract
1. Preheat the oven to 350 deg F. In a large mixing bowl, cream the oil and sugar. Add the banana and vanilla extract. Mix until combined
2. Gradually add flour, baking powder and coconut to the wet mixture, blend until you reach to a nice dough consistency. You can add 1-2 Tbsp. flour if needed. Add chocolate chips, chill the dough for 15-20 min.
3. Shape dough into 1- inch balls. Use your fingers to flatten the dough slightly.
4. Bake the cookies for 10-12 minutes, until golden . Transfer the cookies to a wire rack to cool.
Jay hi, You can add 1-2 TBSP flour (for a firmer cookie). 1/2 tsp baking powder is needed for the recipe, thank you for your comment.
By the way, we used a medium-size Banana.
No baking soda?
I was skeptical, but because I am new to gluten free baking I tried this recepie as is. The dough tasted fabulous, so I was encouraged. Half way though the baking I saw the cookies bubbling in oil, like melted cheese when it starts to get crispy. There did not seem to ne enough bulk to soak up the fat. Since I hand mixed up a double batch and was waiting to start the second sheet I added a bit more flour.
The fish sheet were very tasty. But rubbery and chewy. Not at all what I would expect from a cookie. The second batch with more flour held up better with more bulk.
I think some leavening (baking soda?) Would be a great help! I see other gluten free recepies include it. I will try this again, because as I said, the banana, chocolate chip, coconut flavor is fantastic! Still looking for an acceptable texture.
Could the omission of baking soda have been a typo?