But I digress. I had a hankering for a "treat" this morning and had two ingredients that I wanted to use -- almond meal and the overly ripe bananas sitting on the counter; mix in some chocolate and you've got a winner. The only sugar in these cookies is found in the chocolate chips and the two tablespoons of agave nectar, so they're certainly not sweet. If you omit the chocolate chips even, these cake-like cookies would make a tasty breakfast-type cookie. Ooh! And they're even low carb!
Chocolate-Chip Banana Cookies (gluten-free, dairy-free, vegetarian)
2 1/2 cups almond meal
2 overly ripe bananas (makes about one cup)
1/2 cup organic shortening or vegan margarine
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
3/4 cup chocolate chips (I used Enjoy Life)
1/4 teaspoon baking powder
1 teaspoon xantham gum
1/4 teaspoon salt
Preheat your oven to 350 F and line a cookie sheet with parchment paper. Using an electric mixer, combine the shortening, banana, egg, vanilla, and agave nectar. Then mix in half of the almond meal and the baking powder and xantham gum. When that is combined add the rest of the almond meal, scraping down the sides until thoroughly combined. Mix in the chocolate chips by hand. The dough will be somewhat sticky. Form into heaping tablespoons and place one inch apart on cookie sheet. Bake these for 18-22 minutes, depending on your oven.
*not a banana fan (ahem, Kate) go ahead and omit them