Paleo Chocolate Chip Avocado Banana Bread Cookies
Mixing honey and cocoa powder together, tossing in chocolate chips and a touch of sea salt- it’s just therapeutic. Trialing and erroring, baking and tasting, there’s just something so enjoyable about discovering that magical combination of ingredients. Finding that perfect combo… and then sharing it!
I love these little cookies because they hold the taste of banana bread but in cookie form, making them fun to eat and great ton share. I’m a huge fan of replacing oil in recipes with avocado… not sure if it’s because avocado is the perfect shade of green or because it’s delicious and one of the best foods for your health. Fret not, you can’t taste the avocado in this, although I wish you could. 😉
These Paleo cookies are way too easy to make. Literally throw everything into a food processor, whirl, mix, bake, and eat.
And today’s recipe is for you, my baking friends. Bake on and enjoy!
Chocolate Chip Avocado Banana Bread Cookies
Adapted from Ambitious Kitchen’s Banana Bread Recipe
Makes approx. 16 cookies
- 1 large ripe banana
- ½ ripe avocado (about 1/3 cup)
- 4 very soft dates
- 2 tbsp coconut oil
- 2 tbsp honey
- 2 eggs
- 1 tbsp vanilla
- ½ cup coconut flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ cup Enjoy Life Dark Chocolate Morsels (dairy-free!)
- Handful chopped toasted walnuts, roughly chopped
- Handful chopped dried cranberries, roughly chopped
Preheat your oven to 350 degrees F.
In a food processor, combine banana, avocado, dates, coconut oil, honey, eggs, and vanilla processing until smooth (about 15-30 seconds). Add in ¼ cup coconut flour, baking powder and salt and pulse a few times to combine. Add in the remaining coconut flour, pulsing again to combine. Stir in the chocolate chips, walnuts and cranberries.
Form 1 tbsp of dough into a ball and place on a parchment lined cookie sheet. Continue with remaining batter.
Bake for 10-12 minutes.
Remove and enjoy!
These should be stored in the refrigerator and taste pretty great cold.