Reduced Gluten Banana Coconut Chocolate Chip Cookies

Nutrition Facts (per serving) - 1 cookie

Calories = 200

Protein = 4g

Net Carbs = 16g

Fat = 12g

Fiber = 9g

PREP TIME - 15 MINS

BAKING TIME - 10 MINS

TOTAL TIME - 25 MINS

YIELD - 12 cookies

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INGREDIENTS:

  • 3/4 cup Barely Barley Low Carb Flour

  • 1 cup rolled oats

  • 1/2 cup unsweetened coconut flakes

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 banana (mashed)

  • 1/4 cup coconut oil (melted)

  • 1/4 cup coconut sugar (regular granulated sugar will work too. Replace with sugar substitute if desired)

  • 1/4 cup maple syrup

  • 3/4 cups dark chocolate chips (use stevia sweetened dark chocolate chips if desired)

Directions:

  1. Preheat oven to 350 degrees (F).

  2. Melt coconut oil by placing container in bath of hot water if not already melted

  3. In first bowl, combine dry ingredients (flour, oats, coconut flakes, baking powder, cinnamon, nutmeg, sugar)

  4. In another bowl, mix wet ingredients (mashed banana, melted coconut oil, maple syrup)

  5. Add dry ingredients to wet ingredients, while stirring

  6. Mix in dark chocolate chips

  7. Use non-stick cooking spray to coat pan

  8. Use ice-cream scooper to get uniformly sized cookies…or just eyeball it…and scoop the dough onto the pan

  9. Flatten cookies slightly before baking with bottom of cup or scooper

  10. Bake for 10 minutes

  11. Try to wait a few minutes for cookies to cool, get impatient, and partially burn your mouth trying to each one straight from the oven…because you couldn’t wait (or maybe don’t do that on second thought)

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