Flourless Chocolate Chip Cookies

We love being in the kitchen. It’s the heart of the home and one thing we love doing together as a family. It teaches us as parents to let go, have patience and embrace the mess sometimes as you twitch letting your 4 year old crack open an egg. 😅 I’ve learned to love cooking with the the kids because they have fun, learn, make memories and they love to help. It’s one thing I treasured doing as a child and remembered the most. The smells of homemade cooking coming from the kitchen.

We have made these soft flourless chocolate chip cookies more times than I can count. They are healthy, easy and it’s a great way to use up those super ripe bananas. Our children love them and many have asked for the recipe, so wanted to share the love:

Ingredients:

1.5 cups of whole rolled oats processed into a fine powder (I use my Vitamin for this process)

1.5 cups of almond flour

2 ripe bananas mashed until liquid (or just one banana..if you use 1 banana then add the extra egg, otherwise stick to the below)

1 large egg (if using 1 banana add one more egg, otherwise don’t)

1/2 cup maple syrup

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp almond extract

1/2 tsp sea salt

1/2 cup dark semi sweet chocolate chips

Preheat your oven to 375 degrees.  Line two baking trays with parchment paper.  In one bowl mix all the dry ingredients well (oat powder, almond flour, salt, baking soda, and baking powder).  In another bowl mix all the wet ingredients well (mashed banana(s), egg(s), vanilla, maple syrup, almond extract).  Then add the wet ingredients to the dry ingredients, mix until well incorporated then fold in the chocolate chips.  I use a 1tbsp measure to scoop out the individual cookies onto the parchment paper.

Bake for 12-15 minutes until the tops are golden brown.  Remove, cool and enjoy. Let me know if you makes these!