Fluffy Banana Walnut Coco Chip Cookies

In Bake, Gluten-free, Uncategorized on July 13, 2015 at 3:53 am


Mix together:

  • 1/2 cup of oat flour
  • 1/2 cup of almond meal
  • 1 teaspoon of baking powder
  • 1/2 cup of rice flour
  • 1/4 cup of potato starch
  • 1/4 cup of tapioca starch
  • pinch of salt
  • 1 tablespoon of coffee 
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup of roughly crushed walnuts (get half of it for topping the cookie dough later)
    Make a well in the middle and put in:

  • 1 tablespoon of non-dairy butter (or regular unsalted butter, if you’re allowed dairy)
  • 1 tablespoon of honey-cinnamon (I used Milea from the Salcedo Market for 150 which is a blend of raw honey—I even saw the bees they’ve come from—and cinnamon)
  • 3 tablespoons of raw honey
  • 1 tablespoon of nutbutter
  • 1 tablespoon of safflower or sunflower oil
  • 1 egg white (whisked) and a mashed ripe banana

     (Milea Honey with Cinnamon)

    (The  honey bees…)

    Use a pastry cutter to blend everything in, then use a spatula to make sure it’s all well-combined.


    Scoop the cookie dough in greased muffin cups (because the dough is runny, and you don’t want them blending together into one big yummy mess). Use nice heaping tablespoonful of cookie dough per muffin cup.


    Top the cookie dough with some crushed walnuts (used crushed cashews because I ran out of walnuts) and embed bits of cacao nibs (or chocolate chips if you are allowed dairy) as you prefer.

    Bake in a preheated oven for 35 minutes at 180ºC.

    Cool on a rack for 5 minutes then serve with your favorite beverage. I love having this with black coffee.


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