Or at least if you don’t we can’t be friends. JK
The cooler temps are in full swing in Illinois and for me that means more baking. I love baking and trying new recipes. I especially love to experiment with making the things I enjoy healthier for myself and my family….like chocolate chip cookies.
Every time I bake my husband typically asks, “what’s healthy about these” or “what did you put in here”? I rarely follow a recipe 100%. So his questions are valid.
Here is the recipe I used for a lower sugar and carb cookie. It’s a recipe I feel good about giving my little ones for breakfast once in a while. They think they’re eating cookies for breakfast and are SUPER excited. Win-win! ;)
Enjoy! If you try them tag me and let me know how you like them.
In a medium bowl, mix:
3 cups almond flour
½ cup coconut flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
Sprinkle of Cinnamon (optional)
In a large bowl, mix:
¼ cupcoconut oil, softened
1 medium/large banana
¼ cup brown sugar
2 tsp vanilla extract
1. Add dry mixture to wet mixture slowly and mix well, until a dough forms.
2. Fold in 1 cup of chocolate chips.
3. Roll into balls and then flatten them.
4. Bake for 9-12 minutes, until edges are brown.
5. Let cool on sheets for 5 minutes.