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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 dozen
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
1/4 cup maple syrup
1 teaspoon vanilla
1/4 cup dairy-free chocolate chips
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.