Ingredients
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 2 cup rolled oat not instant
- 1 teaspoon baking powder* gluten free
- 2 eggs room temperature
- 1/2 cup coconut sugar**
- 3 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 2 1/2 bananas mashed
- 1 cup dark chocolate chips
Instructions
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Preheat oven to 180°C.
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In a bowl, stir the dry ingredients well (almond flour, coconut flour, oats, baking powder). In a smaller bowl, whisk together the sugar and eggs together until they are a pale and clear colour. Then stir in the vanilla and coconut oil.
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Dig out a well in the middle of the dry ingredients, pour in the egg mixture, and mix with a rubber spatula, mixing the dough until is quite firm.
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Stir the mashed banana into the dough. Add the dark chocolate chips to your dough and mix.
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Drop tablespoons of the dough onto a nonstick silicone baking mat or a piece of parchment paper. Press the dough balls into flat rounds a little less than a half-inch thick.
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Bake for 15 minutes, until golden brown around the edges***.
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Let cool slightly.
Recipe Notes
* You can make your own gluten free baking powder: 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon corn starch (optional).
**You can use your favourite sugar, but you should adjust the quantity depending on how sweet it is.
***Cooking time depends on your oven.