Being a gluten and dairy-free sweets addict is hard work. No really, I’m actually being serious! I can’t tell you how many times I’ve come across a seemingly perfect-looking gluten and dairy-free recipe only to make it and be severely disappointed. What? I just wasted two entire cups of expensive-as-hell almond flour and nearly a half a dozen eggs, only to be greeted by a crumbly cookie that falls apart before it even reaches my mouth?
I’m sure a lot of you out there have had a similar experience and I’m positive we can all agree, it’s no fun. Not only is it a waste of money, but it’s a huge letdown. Oh wow, these cookies smell great! Oh man…only one minute left on the timer! Yes! They’re ready! But damn, I just tried to pick one up and it immediately crumbled into a thousand tiny pieces in my hand…
That’s why I made these cookies, my absolute favorite cookies, and whipped up a little recipe for y’all out there. These cookies are sweet, moist, a little chewy, and if they’re as great as my voluntary testers (aka roommates) and I think they are, they might even make you forget about any and all failed cookie conquests of your past.
Level: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 dozen
Ingredients:
1 cup almond flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
1 tablespoon espresso powder, optional
1/2 teaspoon baking soda
1/4 cup shredded coconut
1 pinch salt
2 ripe bananas, mashed
1 egg
1/4 cup maple syrup
1 teaspoon vanilla
1/4 cup dairy-free chocolate chips
Directions:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine all dry ingredients in a medium-sized bowl.
3. Combine all wet ingredients in a separate medium-sized bowl.
4. Add wet ingredients to dry ingredients and mix fully.
5. Add chocolate chips to mixture.
6. Using a tablespoon, scoop batter onto baking sheet, flattening out each cookie so both sides are even.
7. Bake for 20 minutes, or until bottoms of cookies are golden brown.
8. Let cool completely.
Annie Trimber 
These look fantastic! I will definitely try this soon xx
Thanks for reading, Marcella! Hope you love them 🙂
These look awesome! Is the banana flavor very strong? This is the second GF cookie recipe that I’ve come across that calls for bananas. I love bananas and banana bread, but for some reason banana in a cookie doesn’t sound so good to me. So I thought I’d ask before I go using my expensive-as-hell almond flour:)
Hey, Adrianne! Thanks for reading! No, I wouldn’t say the banana flavor is very strong, but that is also because my bananas weren’t too overripe; the more ripe and more spots the bananas have, the more prominent the banana flavor will be. One reason why they’re in this recipe and maybe the other recipe you saw is because a lot of times when you have banana, you don’t need to use butter or oil. So in my case, I wasn’t necessarily going for banana cookies, it was just a little trick I used because I didn’t want to take the time to melt my coconut oil 🙂
Interesting! I was just assuming it was a trick to add sweetness.. I hadn’t considered the oil thing, but now that I look again, I see the maple syrup listed and that makes more sense. I’ll have to keep that tip in mind. Thanks! 🙂