Banana Chocolate Chip Skillet Cookie (Paleo, Vegan)

This gooey banana chocolate chip skillet cookie is a dessert that’s heathy enough for breakfast!

2 flax eggs 2 Tbsp flaxseed + 5 Tbsp water, set aside for 10-15 mins
2 medium bananas overripe, mashed
1/3 cup smooth almond butter unsweetened (any nut butter will work)
1/4 cup + 2 Tbsp maple sugar or coconut sugar
2 Tbsp organic coconut oil refined, melted
1 1/2 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1.5 tsp cinnamon
1/2 tsp baking soda
1/2 tsp fine grain sea salt
2/3 cup dark chocolate chips dairy and soy free or chopped dark chocolate
1/2 cup chopped walnuts optional

Preheat your oven to 350 degrees and lightly grease a 9” cast iron pan. Alternatively, you can bake in a 9” cake pan or square pan.
Prepare the flax eggs as described above and set aside.
In a large mixing bowl, stir together the mashed banana, nut butter, sugar, coconut oil and vanilla. Once flax eggs have thickened, stir them in as well

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