About
Banana flour is a unique ingredient but is an excellent addition to low carb dessert recipes and gluten-free baking. Room temperature butter is creamed with brown sugar and granulated sweetener to which fresh eggs are added along with vanilla extract, banana flour, and dark chocolate chips. The resulting batter looks like traditional wheat flour cookies, but you can eat them without the intense insulin spike! These cookies would make a great gluten-free treat for the holidays. How cute would they be packaged in clear cellophane with a bow for a wonderful low carb Christmas treat and gift!
Where can I find banana flour?
You can find banana flour on large online retailers like Amazon or specialty grocery stores.
How long should I whip the dough?
The dough tends to do better when given an ample amount of mixing. Due to the gluten-free nature of banana flour, it is hard to overmix the dough. Be sure to mix the dough for at least a minute at medium speed.
What kind of chocolate chips do the cookies use?
Please use sugar-free chocolate chips, 90% dark chocolate, or Stevia sweetened chocolate chips.
Ingredients
- 1 stick butter
- â…“ cup brown sugar replacement by swerve
- â…“ cup the ultimate sugar replacement granular by swerve
- ¼ teaspoon coarse kosher salt by morton
- 2 large raw egg
- 1 teaspoon vanilla extract
- ½ cup organic green banana flour by let's do organic
- 1 teaspoon baking powder
- 1 cup sugar free chocolate chips by hershey's
Instructions
- Preheat the oven to 350 F. Using a stand mixer fitted with a paddle attachment or a hand mixer, add in room temperature butter, brown sugar sweetener, and the granulated sweetener into a mixing bowl. Mix on medium speed until light and fluffy. Scraping down the bowl occasionally with a rubber spatula.
- Next, add in the eggs one at a time, beating after each addition. Add in the vanilla extract. Mix until combined.
- Add in the banana flour, kosher salt, and baking powder. Mix on medium-low speed for at least one minute.
- Add in the chocolate chips and mix until just combined.
- Line a rimmed baking sheet with parchment paper. Using a one-ounce cookie scoop, place six scoops of dough evenly onto the baking sheet. Pick up each scoop and roll it into a ball. Flatten each cookie slightly with the palm of your hand.
- Bake for 12 minutes or until the cookies are set and golden brown on the bottom. Allow them to cool for a couple of minutes on the baking sheet before removing them to a cooling rack. Keep cookies stored in an airtight container once cooled.
Nutrition Facts
- Servings: 17
- Calories: 140.7kcal/588.6kJ (per serving)
- Fat: 10.3g (per serving)
- Carbs: 15.5g (per serving)
- Protein: 2.0g (per serving)
