I know this isn’t a food blog, but after I posted a picture of the paleo and vegan chocolate chip banana cookies on my Instagram a while back, there was too great of a response to not post the recipe. Plus, my boyfriend, mom, and I ate the entire batch in a matter of days. So we had to alert the masses.
I had planned to write a blog post about eating healthy around the holidays. Then a family friend delivered a gift basket of cookies to our house. Why you gotta harsh my vibe with your holiday generosity, man? My self control went out the window and I just didn’t feel authentic writing a blog post when I obviously wasn’t eating well myself.
In my last post, I discussed my New Year’s affirmations, and one of them was to eat for healing and to eat with intention. But after the over-indulging in the holidays, it’s hard to go cold-turkey. Having diet and allergy friendly treats on hand is the best way to combat these cravings. I wanted to create an easy recipe for chocolate chip cookies, but these turned out to be more like chocolate chip banana bread cookies. Either way, they’re awesome.
- 2 large, ripe, organic mashed bananas
- 1/3 or 1/2 a cup of organic almond butter (I’ll be honest, I just scooped out about half of a 12 ounce jar and didn’t measure.)
- 4 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 2 1/2 cups almond flour
- a dash of pink Himalayan salt
- 1/2 a cup Enjoy Life chocolate chips
- Preheat your oven to 350 degrees.
- In a large bowl, blend all of the ingredients. The mix should look evenly distributed and not clumpy at all.
- Place flat, cookie-sized balls onto a cookie sheet and bake for 10-17 minutes, or until golden brown on the edges. Allow them to cool and enjoy!
- For the leftovers, I recommend freezing them and eating them frozen. My boyfriend and mother prefer them at room temperature or refrigerated, so you can mess around and see which way you like them best, if they last long enough!