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.
- 1½ large frozen banana, cut into chunks and thawed
- 1 large egg
- ¼ cup coconut palm sugar
- 2 Tablespoons organic coconut oil, melted but not hot
- 1 Tablespoon pure vanilla extract
- ½ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ⅛ teaspoon sea salt
- 3 Tablespoons sifted coconut flour
- 1 Tablespoon sifted tapioca starch
- ¼ cup dark chocolate chips
- 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!