I’ve been making chocolate chip cookies for as long as I can remember. Storm days, holidays, or out of pure boredom, chocolate chip cookies were the one recipe we always had the ingredients for! A while ago I created this recipe, and although tasty, something was missing. I wanted a softer cookie, and not one that would harden upon sitting. Even more of a challenge, I also wanted a recipe to suit a wider range of dietary preferences. Lo and behold, these happened:
The best part? They turned out EXACTLY how I wanted.
Was it magic? Maybe. But I bet it was the bananas!
Without giving up the ingredient list, I first had my husband taste one…and he liked it. Then he had another, and he liked that one too 😉
So here they are, soft, chewy, gluten free, dairy free, and vegan friendly.
If you aren’t vegan, feel free to use honey and regular chocolate chips, or just make them as per the recipe and try something new!
Chewy Chocolate Chip Cookies
1/4 Cup Chickpea/Garbanzo Flour
3/4 Cup Buckwheat Flour
1 tsp Baking Powder
1/4 Cup Chocolate Chips (I used Enjoy Life brand)
3 TB Agave
1/4 Cup Almond Butter
1 Cup Banana, mashed (about 250g)
Preheat oven to 350
Combine the first 4 ingredients in a mixing bowl.
Mash the bananas and add your nut butter and agave.
Add banana mixture to dry ingredients and mix well.
Use two spoons to drop onto parchment lined baking sheet, this batter is sticky!
Bake for 18 minutes, or until bottoms are browned.
They’ll look something like this…
I highly suggest eating one straight out of the oven..otherwise, let cool and start a pot of coffee!
If your mouth isn’t watering right now, we can’t be friends 😉