I believe this recipe took me four tries to perfect, and I have lots of not-quite-perfect cookies in the freezer. It’s difficult to make a perfectly-textured cookie without the use of coconut sugar or maple syrup! But I’m so glad I kept trying, because these cookies are the perfect not-sweet treat.
One of these cookies is soft and satisfying, studded with homemade “chocolate chips” that don’t require any weird ingredients.
Make a batch of these today, or pin this recipe to make on meal prep Sunday; you can freeze these and take them out one and a time throughout the week!
These turned out crisp on the inside and soft on the inside; thanks in part to Anthony’s Goods Culinary Almond Flour; their almond flour is pretty much the only one I’ll use now that I’ve tried it!!
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 2 tablespoons raw cacao powder
- 1 green-tipped banana
- ⅓ cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
- ½ cup plus 2 tablespoons almond flour
- ¼ cup arrowroot starch
- 2 tablespoons coconut flour (I only recommend this one and this one)
- ⅓ teaspoon baking soda
- In a microwave-safe bowl, combine the coconut oil, coconut flour, and cacao. Microwave until melted and stir.
- Line a plate with parchment paper. Pour the coconut oil mixture onto it in an even thin layer and pop in the freezer while you prepare the cookie dough.
- Preheat the oven to 350 degrees F and grease a large cookie sheet.
- Mash the banana in a bowl and mix in the butter, egg, vanilla, and salt.
- Add the almond flour, arrowroot, coconut flour, and salt.
- When the chocolate in the freezer has set, remove it from the freezer and break up into little pieces. Stir into cookie dough.
- Drop dough by heaping tablespoonfuls onto the cookie sheet and flatten out a little.
- Bake for 15 minutes.
This recipe is formulated for those on the 21 Day Sugar Detox, so it is not sweet. If you are not on the detox, you may add some honey or maple syrup.
Shared at Allergy-Free Wednesday, Savoring Saturdays
Hi Heather! You are an amazing person! I also have Celiac and other autoimmune issues, but am not nearly as good at creating recipes and Kicking Celiac’s Butt as YOU are, my dear! YOU ROCK!! I just bought your Grain Free Family Favorites cookbook simply because of your story, outlook on life and amazing spirit. You are not sitting back wondering how other people are going to help you with Celiac, you are moving forward and making your own trail and telling Celiac to move the heck out of your way! I can’t wait to try all the yummy recipes you have created. Many blessings to you, my dear! You are an inspiration.
Thank you so much for your kind words Merrie!! They mean so much!
Such a creative recipe! Love the homemade chocolate chips! Thanks so much for sharing this with us at Savoring Saturdays linky party!
I really enjoyed these cookies! I replaced the arrowroot starch with tapioca flour, and it worked wonderfully. I’m allergic to dairy so I also replaced the butter with refined (flavourless) coconut oil. They were perfectly sweet for my taste buds and had a great texture too, really similar to real chocolate chip cookies! I will post a picture of the ones I made on my blog. Thanks, Heather!
Awesome can’t wait to see the pics! So glad you enjoyed them!
I love chocolate chip cookies. These look great!
I am beyond amazed that these are free of any sugar! They look simply incredible, I need to try the asap!
Thanks Bethany!