Wednesday, May 22, 2013

Double Chocolate Banana Cake Cookies (Paleo)

After researching a quick and easy paleo friendly tart for Mother's Day, I became curious on what other paleo desserts I could find out there.  Being on a paleo diet lifestyle doesn't mean you would have to say good bye to baked goods.  There are quite a few paleo friendly substitutions - almond meal and shredded coconut can be substituted for flour; bananas and applesauces can be substituted for oils; coconut oil can be substituted for butter; almond milk and coconut milk can be substituted for dairy, and honey and agave can be substituted for sugars.

I found this blog, Multiply Delicious, through I Am Baker which features a lot of amazing paleo friendly recipes; including desserts.  Because I had all of the required ingredients on hand, this was easy to whip together.  It had the perfect cake cookie texture for those missing it. Because it was made mostly of bananas, I found it acceptable to eat for breakfast.

Double Chocolate Banana Cake Cookies (Paleo)
from Multiply Delicious
Makes 10-12 cookies

1 cup mashed bananas, (about 2 bananas)
2 tablespoon almond butter
1 tablespoon cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups almond flour
1/4 cup dark chocolate chips

Preheat oven to 350F.  Line a baking sheet with parchment paper or a nonstick baking mat.

Using a food processor, puree the banana.  Add almond butter, cocoa powder, vanilla, baking soda, cinnamon, and salt; continue to pulse until well combined.  Add the almond flour and continue to pulse until everything is incorporated.

Remove the blade and stir in the chocolate chips by hand.

Using a cookie scoop, scoop the batter on to the prepared baking sheet.

Bake cookies for 12-15 minutes or until the cookie looks dry.

Store in an airtight container in the fridge for up to 3 days.

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