1 teaspoon almond butter
1/2 teaspoon Real Vanilla Extract
1/4 cup coconut flour
A pinch of sea salt
1/2 cup stevia or honey (optional/depends on the ripeness of your banana)
1/2 cup coconut milk (full fat)
1/2 teaspoon baking soda
5-6oz chocolate chips (enjoy life)
Preheat oven to 350
Mash banana in its peel before adding to the eggs
Add almond butter, vanilla, salt and stevia, whisk until slightly smooth
Whisk in coconut flour and baking soda
Whisk in coconut milk a little at a time until desired consistency is reached - you want the batter thick but not so thick that its difficult to stir. The batter will be a little sloppy, think watery mashed potato
Stir in chocolate chips
Spoon 1.5-2 Tablespoons onto a silpat or parchment paper lined cookie sheet - I like big cookies (3in diameter) but you can make them smaller, just adjust your cooking time
Bake immediately for 15-18 minutes until the peaks begin to brown and there is no more moisture on the top of the cookie
Remove from oven, cool briefly and enjoy!
This recipe makes 8 large incredibly moist cookies that are roughly 200 calories and 6.5g of Protein a piece. I usually slice the cookie I eat in half since I can never finish the whole thing, so it ends up being 100 calories. You can totally make smaller cookies, I just make them big because I like how they look ha ha!
Also, if they end up crumbly, add more coconut milk next time and bake for a shorter time.