Enjoy natural sweetness and satisfying texture of Whole30 Cookies with Bananas and Chocolate. These treats marry ripe banana flavors with rich chocolate and the subtle nuttiness of almond butter and almond flour. They're sprinkled with chia seeds and raisins for an added burst of taste and wholesomeness in every bite. Perfect for a health-conscious snack or a guilt-free dessert, these cookies are sure to please your palate and keep you on track with your Whole30 goals.
Whole30 Cookies with Bananas and Chocolate
Ingredients:
- 2 ripe bananas
- ½ cup almond butter
- ½ cup almond flour
- ¼ cup cocoa powder
- ¼ teaspoon cinnamon
- 1 tablespoon chia seeds
- ½ cup raisins
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, mash the ripe bananas until smooth.
- Mix in the almond butter with the mashed bananas until well combined.
- In a separate bowl, combine the almond flour, cocoa powder, cinnamon, and chia seeds.
- Add the dry ingredients to the wet ingredients and mix thoroughly.
- Fold in the raisins.
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon cookie scoop, scoop the batter onto the prepared baking sheet.
- Use a spoon to flatten the scoops of dough to create a cookie shape.
- Bake in the preheated oven for 18 to 20 minutes.
- Allow the cookies to cool on a cooling rack before serving.
Storage:
- You can freeze the cookies by placing them in Ziplock bags or airtight containers. Thaw at room temperature for 3 hours when ready to eat.
- Store cooled cookies in an airtight container on the counter; they should last about 3 to 5 hours.
- For longer storage, place them in the fridge, where they should last about 10 days.
Enjoy your Whole30-friendly, chocolatey, and chewy cookies!
