Banana Chocolate Chunk Cookies
These cookies are a crowd pleaser. When I asked my friend for his honest opinion, he told me they were addictive. I believe his exact words were, "I would get sick eating these. I would eat them until I vomited." Maybe I shouldn't be quoting him on that, but I couldn't help myself. I took it as a compliment.
Yield: 16 cookies
1 cup sorghum flour (136 grams)
1/3 cup arrowroot starch (40 grams)
2/3 cup coconut palm sugar (104 grams)
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
6 tablespoons pureed banana (92 grams)
6 tablespoons melted coconut oil (68 grams)
1/2 teaspoon pure vanilla extract
2/3 cup chocolate chunks (104 grams)
Now for the fun part! I have made about ten different variations on these cookies, and I've included everything I've tried below. I found it was almost impossible to mess them up! Not completely impossible though...I did try one variation that resulted in a giant brittle cookie that required an overnight soaking of the cookie sheet to unstick it. Obviously, that variation is not included!
Note: With all of my substitutions, I substituted by volume (cups), not weight. I found substituting by weight often resulted in flatter cookies that spread. If you want to use weight, just keep in mind the consistency of the original batter and add small amounts of flour, if needed, to thicken it. If it's too thin, the cookies will spread more than you might want.
How to replace:
Bananas: Use an equal amount of unsweetened applesauce.
Arrowroot starch: Use an equal amount of tapioca or potato starch.
Sorghum flour: Use an equal amount of buckwheat, teff, garbanzo bean, millet, brown rice, white rice, or quinoa flour. Keep in mind that your cookies will take on the flavor of whatever flour you choose, so pick one that you like! This recipe does NOT work with coconut flour. I am pretty sure the recipe could work with almond flour, but I have not yet figured out the exact proportions. Once I have that down, I'll post the recipe for you. If you want to start playing around with almond flour, here's a tip: skip the oil completely, use more almond flour, and chill the dough for an hour in the fridge before baking.
Chocolate: Commercial chocolate bars are hard to find without refined sugar. You can make your own stevia-sweetened chocolate bars, or you can use an equal amount of something else. Try chopped walnuts, pecans, raisins, or even sesame seeds!
Coconut Oil: Use an equal amount of any type of mild-flavored oil, such as canola oil, extra light olive oil, or grapeseed oil.
Coconut Palm Sugar: Use an equal amount of sucanat or turbinado sugar. If your sugar is particularly coarse (the crystals are large), run it through your blender quickly to make the crystals smaller. If all you have is regular table sugar, you can use that too. Just don't eat too many!
How to use an all-purpose mix: Choose a mix that does not contain xanthan or guar gum. I tested mine with Bob's Red Mill All-Purpose Mix. Take out the sorghum flour and arrowroot starch and substitute in 1 1/3 cups of the all-purpose mix.
How to add more protein:
As I mentioned above, having protein with your carbs will lead to a steadier blood sugar level throughout the day. For vegans, you can add chopped nuts or seeds to your batter with the chocolate chips. For non-vegans, eggs are a great way to increase the protein in your cookies:
Find the original recipe at The Daily Dietribe.