Skillet Soft Banana Chocolate Chip Cookies & Grain-Free
- Yield 24 cookies
- Prep 10 minutes
- Cook 30 minutes
Skillet Soft Banana Chocolate Chip Cookies & Grain-Free sits in the Desserts section of Regbie. The card serves 24 cookies. The amounts and the method are both written on this page.
Ingredients
Yield: 24 cookies
- 1¾ cups finely ground almond flour
- ¼ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt
- ½ cup refined coconut oil, melted and cooled to room temperature
- ½ cup coconut sugar, Blonde coconut sugar will make the cookies less dark. Maple sugar also works.
- ½ cup mashed ripe banana
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup toasted pecans,, roughly chopped. Walnuts also work.
- ½ cup dark chocolate chips
Method
In a medium bowl, whisk together almond flour, tapioca starch/flour, baking soda, cinnamon, and salt. Keep nearby.
Mix the coconut oil and coconut sugar in a large bowl. Use a hand mixer to cream the fat and sugar until lightened in color on medium high speed, about 2 minutes.
Tip in the banana, egg, and vanilla and blend until combined.
Tip in the flour blend (dry ingredients) and mix on low until combined. Stir in the nuts and chocolate chips, if using.
Chill the cookie dough in the fridge in a covered bowl or container for at least 30 minutes and up to a day so the dough is stiffer and easier to work with.
When you’re ready to bake the cookies, heat the oven to 350°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
Using a medium cookie scoop , portion out 1½ tablespoons of the chilled batter and evenly space out 12 balls on each lined baking sheet. You should end up with 24 cookies.
Pop a tray in the oven and bake for 9 to 11 minutes or the edges are golden brown. Repeat the process with the second baking sheet of cookies.
Use a small offset spatula to move the cookies to a cooling rack. Cool the cookies on the wire racks for at least 10 minutes so the cookies hold their shape and the chocolate is still gooey. Dig in!
Kitchen notes
- STORAGE INSTRUCTIONS You can store the baked and cooled cookies in an airtight container in the fridge for up to a week.
- You can also keep them in the freezer for up to 3 months.
- Thaw the cookies overnight and pop them in the microwave for 30 seconds on high to heat them through or toss them in the air fryer for 2 to 3 minutes at 350°F or until heated through.
