Chocolate Chip Banana Cookies

Adapt­ed from Sun­war­rior

Free from gluten, dairy, soy, eggs, peanuts, tree nuts, and refined sugar

Packed with choco­latey good­ness, it’s hard to believe these tasty treats are free from gluten, dairy, soy, eggs, peanuts, tree nuts and refined sug­ar! Quinoa flakes pro­vide chewy good­ness and are full of pro­tein to keep you sat­is­fied. Per­fect for a snack or dessert, these choco­late chip banana cook­ies are sure to amaze even the most skep­ti­cal of friends, and are great for a school-safe treat.

Ingredients

• 1 cup quinoa flakes
• 1 large brown banana, mashed
• ¼ tsp. salt
• ⅓ tsp. bak­ing powder
• ¼ cup raw honey
• 2 table­spoons soft­ened coconut oil (sub organ­ic palm short­en­ing for coconut-free)
• 1 tsp. vanil­la extract
• 2 table­spoons cacao powder
• ½ cup Enjoy Life mini choco­late chips

Instructions

1. In a large mix­ing bowl, whisk cacao pow­der, bak­ing pow­der, salt and quinoa flakes until well blended
2. In anoth­er bowl, com­bine raw hon­ey, soft­ened coconut oil and vanil­la extract
3. Gen­tly stir wet ingre­di­ents into dry ingre­di­ents until smooth.
4. Stir in choco­late chips
5. Chill the bat­ter in the refrig­er­a­tor for at least 45 minutes
6. Pre­heat oven to 325 degrees
7. Line a bak­ing sheet with parch­ment paper and drop bat­ter into small balls onto the pan, leav­ing 1 inch in between each cookie
8. Bake for 10–15 minutes
9. Let the cook­ies cool for 15 min­utes on a cool­ing rack before enjoying!