These are absolutely amazing and I highly suggest you make them if you have a sweet tooth but don't want to go off the rails and eat something you'll regret later (or that will make you feel like complete shit).
Obviously - when you're baking with zero flour, dairy, lard, and sugar, you're not going to get a product that tastes like an ooey-gooey chocolate chip cookie. The texture will be different since you're using Almond Flour & Coconut Flour (as a sub for regular flour), fruit as a substitute for sugar, coconut oil as a substitute for lard/butter and dark chocolate chips as a substitute for regular milk chocolate chips.
BUT - these are still moist and delicious! If you're into health and wellness, YOU WILL LOVE these!
1 Cup Almond Flour
1 Cup Coconut Flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup Coconut Oil
2 ripe Bananas
3 large eggs, room temperature
1 teaspoon gluten-free vanilla extract
1/2 cup gluten-free, dairy-free chocolate chips
Preheat oven to 350°F (180°C). Line a pan with parchment paper & set aside.
Dry Ingredients: In a large mixing bowl, whisk almond flour, coconut flour, salt, and baking soda.
Wet Ingredients: In a separate bowl, smash two ripe bananas into a puree. Add coconut oil, eggs, and vanilla extract and mix until well combined.
Add the wet ingredients to the dry ingredients and mix until well combined.
Stir in the chocolate chips.
Batter should be of a thick "cookie dough" consistency. Roll 15 golf ball size balls, gentle smush down on parchment paper lined pan.
Bake for 15 minutes. They will come out very moist in the middle still due to the banana and coconut oil. Be cautious not to overcook them or they will be extremely dry.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.
Love, Peace & Health!