Paleo Chocolate Chip Fatties

Posted byLori Posted onMay 13, 2012 Comments22
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I made these on a whim. Because I was craving cookies.

Is there ever a time when I don’t crave cookies?

No.

So… I made cookies. And giant cookies they were.

These not so skinny little mounds were inspired by a recipe from Multiply Delicious blog for Paleo Banana Chocolate Chip Cakies, and as delicious they looked, my Fatties definitely tasted. Since these were so darn big, I had to give them a name worthy of their magnitude.

Loaded with lusciously, healthy fats and basking the golden sun of the oven prongs, these chocolate-scattered cookies are keepers. Well, the recipe is.

Since this recipe makes some pretty wholesome and filling, not to mention large and in charge, cookies, the name given at birth was…

Paleo Chocolate Chip Fatties.

Sounds pretty darn good doesn’t it? They just scream ‘Make, Eat, Repeat!’

Paleo Chocolate Chip Fatties

The “just because they’re fatties, doesn’t mean you can’t get skinny eating them” cookies

Gluten, grain, and wheat-free, sugar-free, and loaded with healthy fats.

Makes 6 cookies Fatties, or 12 Skinnies. Inspired by Multiply Delicious’ Paleo Banana Chocolate Chip Cakies

  • 1 medium banana
  • 1 ripe avocado
  • 2 tbsp almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch salt
  • chocolate chips, as many or as little as you’d like

Directions:

Preheat the oven for 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, mash the banana, avocado, egg, and almond milk together until mostly smooth. Add in the coconut flour, baking soda, cinnamon, and salt and stir well.

With an ice cream scooper (or a large spoon) pick up enough dough to fill the scooper and place onto parchment paper. Repeat until all batter is gone.

Bake Fatties for 20 minutes or until gooey or crispy to your liking. 15-20 minutes give these a wonderful crisp on the outside but a melty chocolatey goo on the inside. Perfection!

For a slightly sweeter cookie, add in coconut sugar, honey, or other sweetener of choice- about 2-4 tbsp would do the trick.

 Now go have a lovely, wonderful, sunny day and don’t forget there’s a Facebook ONLY giveaway going on right now on What Runs Lori– trust me, you’ll want to win this…

 

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22 People reacted on this

    1. I believe I used about 1/2 a cup of avocado. I think you could get away with a tad more or less. It’s really just used as a binder, a bit of flavor, and some fun green color!

  3. Lori, well done on this recipe. Yum! I made them the other night and ate half the batch in one go! So yes, these are dangerous. Lucky they are ‘clean’.
    I added 4 pkts of stevia, 1/2 scoop chocolate protein powder, 1 tbsp unsweetened cocoa powder and 1/4 cup peanuts. Oh. My. Gosh!
    I’m too scared to make them again because I can’t control myself haha.

  6. These are amazing! I doubled the recipe, replaced some of the coconut flour with arrowroot starch (for elasticity) and added two Tbsp of cocoa powder (because I can never get enough chocolate) — wowee!!! Fifty percent cookie, fifty percent cake-y, and one hundred percent wholesome and delicious. Thanks so much for the recipe!

  9. I made these but with flax meal instead of coconut flour. Turned out pretty good! Mine must have been more liquid-y but still delicious! I’m craving them again already.

  11. These look awesome…pinning the recipe for when I eat paleo in a few weeks for my month long ‘diet’ adventures!

  13. Omg!! These sound so good!! Move over blackberry Bars.. !! HELLLO fatties! Mmm. Can’t wait to make these tomorrow! 🙂

    1. Woo hoo! Hope you like them. I think I just like the name. 🙂

      Oh and the cookies. Those are good too. 😉

  14. Yummy-looking! There’s almost a reddish tinge to them, as if there’s goji berries in there?
    Enjoy your day…

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