Fagan Eats Paleo Recipe: Paleo Chocolate Chip Cookies with Banana Flour

Paleo Chocolate Chip Cookies Made with Banana Flour!  Yum!  

I always like to share my inspiration for a recipe.   This banana flour cookie recipe came about because I don't tolerate almond flour well.  I've made Against All Grain's Real Deal Chocolate Chip Cookies many times.  And they are delicious, but it's always apparent to me that nut flour does not work for me.  Plus, I could never get the cookies to come out to a smooth texture using the nut flour.  And so, I decided to create a recipe of my own.  

Wedo Banana Flour is a gluten free, grain free, Paleo-friendly, flour made from unripe, green bananas. The flavor is described as bran-like.  Eaten raw and uncooked, it's a great source of resistant starch.  The company, Wedo, is a "socially motivated company that is dedicated to feeding the hungry." For every purchase of Wedo banana flour, the company will "provide a meal for one hungry child in need via the World Food Program USA."  This means you can feel good about using it too!  

Wedo Banana Flour.

This chocolate chip cookie recipe is fast and easy to make. The cookies are not overly sweetened and have a delicious, earthy taste. I think they even taste better the next day.  Yum.  Hope you all enjoy!
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Paleo Chocolate Chip Cookies with Banana Flour

by Jamie Miller

PRINT    EMAIL    TEXT   PREP: 7 MINUTES COOK: 6 TO 9 MINUTES Keywords: bake dessert snack breakfast ancestral gluten-free nut-free paleo primal soy-free banana flour Easter Christmas Halloween July 4th Super Bowl comfort food cookie American fall spring summer winter

This is a recipe for Paleo Chocolate Chip Cookies made with banana flour.

Ingredients 1/4 cup grassfed butter (softened) or palm shortening 1 pastured egg 2 tablespoons coconut sugar 2 tablespoons honey 1 tablespoon maple syrup 1 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon sea salt 2/3 cup banana flour (I use WEDO) 1/2 cup dairy free, semi-sweet chocolate chips

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Instructions

• Preheat oven to 350 degrees
• Grease a cookie sheet with coconut oil/olive oil or line cookie sheet with parchment paper and set aside.
• Add the butter, egg, coconut sugar, honey, maple syrup, and vanilla to bowl and blend together using a hand mixer until well combined.
• Add the remaining dry ingredients, except for the chocolate chips. Mix again until well combined.
• Stir in the chocolate chips.
• Let the batter sit for about 10 to 15 minutes at room temperature.
• Form the dough into balls about 1.25" in diameter. Press down onto greased cookie sheet or parchment-lined cookie sheet and flatten until it forms a circular, cookie shape.
• Bake for 6 to 9 minutes until top of the cookie is firm and the bottom is lightly browned.
• Place on cooling rack to set and enjoy!