Banana Chocolate Chip Cookies

by tgiffitness on October 28, 2013

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Hey… Remember me? Yes, I have been MIA for quite a while. I took an extended blogging vacation this summer and I guess during that time, my baking skills got  a little rusty… Over the past two months, I tried endlessly to come up with a new delicious recipe for you, but each attempt was more pathetic than the last.

  1. My Pumpkin Pie makes me cry… but it’s okay because we have wine!
    My pumpkin pie was a little wet, somewhat bland, and less than sweet. The best way to describe the way it tasted was that it was just TOO healthy. Now, this didn’t stop me from eating for three days straight, or from feeding it to two other people, but I definitely wasn’t going to share it with the world (you being “the world”).
  2. The Chocolate Protein Bread that sat on my counter for 2 days… in the baking tray..
    My client’s daughter made this great chocolate protein bread that called for mashed banana’s and vanilla protein powder as it’s only sweeteners. It was filling, moist, and tasted amazing with a bit of all natural peanut butter on it. She gave me the recipe so that I could try to make it using unflavored hemp protein powder, and…well… I tried…and FAIL!I made a million and one rookie mistakes with this recipe and the result was disastrous! But not to worry, I’m going to try it again … so stay tuned, you may be able to benefit from my baking blunders.
  3. Chocolate Chip Oatmeal Cookies… How do you screw up chocolate chip cookies!?!? Put the oven mitt down and back out of the kitchen…
    A few Saturdays ago, at the end of our training session, my client handed me a bag of her homemade chocolate chip cookies. The cookies barely lasted the car ride home, but I did manage to save one or two for my husband. Again, I thought I would try to modify the recipe. It shouldn’t be too hard I thought… the recipe should come out pretty much the same I thought… Wrong! Just know this, when your bag of coconut sugar says that it is a 1:1 substitute for refined white sugar, it’s a lie! It’s not even close. And don’t even get me started on Gluten Free All Purpose Flour. Do I sound bitter to you? It’s not me… it was the cookies! But as with any struggle in life, there are lessons to be learned, and I struggled a lot!

Lessons Learned (that I will probably forget later so I am writing them down for both our sakes):

1. Don’t rush or skip steps. It WILL make a difference.

2. Always melt your coconut oil before adding it to your baked goods. Even with a Kitchenaid mixer, it won’t mix as a solid

3. A 1/2 cup of Coconut sugar will not be enough to sweeten your baked goods. If you don’t want to add more sugar, add some mashed bananas. (Note this will change the consistency of your recipe and other substitutions or additions may be required)

4. Gluten free all purpose flour has a unique flavor. It does not taste like regular all purpose flour and should be mixed with other flours for best results.

5. Chickpea flour is STICKY! Should ALWAYS be added to your baked goods in combination with other flours.

6. Just because your batter looks good, doesn’t mean it will taste good.

7. If your batter looks wrong, it probably is.

8. Baking with healthier ingredients can be quite frustrating, but it’s all worth it when you find a recipe that works!

Healthy Banana Chocolate Chip Cookies:

After the first batch of chocolate chip cookies didn’t turn out the way I wanted them to, I still had hope that the recipe could be saved with just a few minor adjustments. The first batch was a learning experience, all I had to do was try again. A little less salt, a little more coconut sugar, a little more egg white and I would have a really great recipe for chocolate chip cookies!

But of course I didn’t have more coconut sugar. I only had enough coconut sugar to make the cookies exactly the way I made them the first time!


Bananas to the rescue!….AGAIN! Bananas fix everything, thats a lesson I’ve learned repeatedly over the past two years.

And so here it is, My recipe for Healthy Banana Chocolate Chip Cookies….

Wet Ingredients:

1/4 cup Coconut oil
1/2 cup Coconut Sugar
2 Mashed bananas
1/4 cup Egg whites (2 egg whites)
1 tsp Pure vanilla extract

Dry Ingredients:

1/2 cup Gluten free all purpose flour
1/2 cup Almond flour
1/4 Quinoa flour
2 tbs Ground flax seed
1 tbs Ground chia
1 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Cinnamon

Add At End:

1.5 cups Uncontaminated Rolled Oats (not quick oats)
2/3 cup Chocolate Chips or Carob Chips


Preheat oven to 350º F
In a mixing bowl, sift together all dry ingredients
Melt coconut oil on stove or in microwave, then add to a separate mixing bowl with the coconut sugar. Cream until smooth
Keep the mixer running as you add the egg whites, vanilla and mashed bananas
Slowly add the dry ingredients to the to the wet, while continuously mixing
When the mixture is smooth, mix in rolled oats and chocolate chips by hand.
Spoon batter onto a silicone baking sheet. (Makes 24 cookies)
Bake for approximately 13minutes

Metal baking sheets will bake the cookies faster than when using a silicone baking sheet


PS: If you have any of your own baking disaster stories or baking lessons to share, leave a comment below! I’d love to hear them!
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