Go Back
Print

Banana Chocolate Chip Sunbutter Cookies

Use your pantry to create a masterpiece.
Prep Time 5 minutes
Cook Time 10 minutes
Author Jordynn Carter

Ingredients

  • 1/2 cup Sunbutter Or any nut butter of choice!
  • 1 egg or 1/4 coconut oil (any oil of choice, except olive oil. It will make it rubbery and not a pleasant texture.)
  • 1 banana more brown = sweeter the taste
  • 1 tbsp pure maple syrup or coconut sugar (OPTIONAL) For a little sweeter taste.
  • 1/4 cup flour I used Bob's Red Mill GF Cup for Cup Flour, feel free to use ANY flour to make it grain free. It is just to thicken up the sunbutter.
  • 1/2 tsp baking soda
  • 1/4 tsp salt OMIT if you have a salty nut butter.
  • 1/4 cup chocolate chips I prefer Enjoy Life Dark Chocolate Morsels, any sugar free dark chocolate is a great contrast to the sweet banana.

Instructions

  • Preheat oven to 350 Degrees Fahrenheit
  • Line baking sheet with wax paper or something to prevent it from sticking. (I use a reusable silicone mat.)
  • Mash banana, egg, and and Sunbutter together.
  • Stir flour, and baking soda together.
  • Combine dry ingredients with wet ingredients. See my video below for the next couple steps.
    (Learn from my mistakes! Do it separately first!)
  • Fold in chocolate chips. (I do this last in order to minimize chunks of flour in the previous mixing process.)
  • Bake for 10 minutes.
    (If you don't believe in preheating, probably 12 minutes. But try to believe in preheating!)
  • It will naturally look golden brown, so look for how firm the cookie looks. Take them a little underbaked for that soft and gooey center.
  • Allow to cool for a minute, if you can stand it. I always pop one in my mouth the second it isn't scorching hot. (If it cools too much you can microwave it for 5-8 seconds to warm it up.)