Almond Butter and Banana Chocolate Bar Cookies

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Servings: 20 Prep: 15 min Cook: 20 min Dairy Free Gluten Free Paleo Homestyle Kids Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Crunchy Almond Butter, Almond Flour, Coconut Flour, Mini Chocolate Chips

Almond Butter and Banana Chocolate Bar Cookies

Ingredients

For the cookies:

¼ cup coconut oil, plus more for greasing if needed

2 large bananas, overripe - ideally so ripe you are thinking about tossing them in the compost

3 large eggs

½ cup crunchy almond butter ⚠

1 cup almond flour ⚠

3 tablespoons coconut flour, measure after sifting ⚠

½ teaspoon baking soda

¼ teaspoon sea salt

⅓ cup mini chocolate chips ⚠

For the drizzle:

1 ounce dark chocolate, optional

1 ½ teaspoons coconut oil, or palm shortening

Instructions

1. For the cookies: Preheat oven to 350F. Grease a 9x13 baking pan or use a silicone pan and skip the greasing.

2. Melt coconut oil. Peel bananas and mash with a fork until mushy and smooth.

3. Add eggs, coconut oil, almond butter, almond flour, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips.

4. Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.

5. Bake for 17-18 minutes. Let cool. Cut into squares.

6. For the drizzle: Melt chocolate and oil together.

7. Use a spoon to drizzle over the top.

8. Let the drizzle harden at room temperature or pop it in the fridge for faster setting (Tip: cut squares before drizzling, but you don’t have to).

Per serving incomplete

Cal

Carbs

Fat

Protein

Carbs 27%

Fat 65%

Protein 8%