When I worked at Radnor High School I had prep times to get my work done, eat lunch, etc. I loved that time. I was just starting to get really into cooking and had a few blogs that I would check daily. Joy the Baker was one of them! I haven’t looked at someones blog in years unless Pinterest takes me there but I never unsubscribed from Joy’s emails. When this one came my way I was thrilled to realize I had everything on hand and it worked great on Rich’s diet. He was SO HAPPY about these, and ate them in 24 hours. Seriously though. I made them to bring on a getaway with friends and he ATE THEM ALL before we left.
I could just remember to check her site when I want to make them again but my brain doesn’t always work perfectly and I don’t like to let the good ones get away, so I put them here. Hope you all like this one as much as we did! And thank you, Joy!
Banana Walnut Chocolate Chip Healthy Cookies
From Joy The Baker
Makes about 20 cookies
1 1/2 c. almond flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. cinnamon
2 tbsp. ground flaxseed
3 over-ripe bananas, mashed
1 large egg
1 tbsp. maple syrup
1/2 tsp. vanilla extract
2/3 c. roughly chopped walnuts
2/3 c. dark chocolate chunks or chips
- Heat oven to 350 degrees. Whisk almond flour, baking soda, salt, ginger, cinnamon and flaxseed in a medium mixing bowl.
- In a second, smaller bowl, whisk mashed banana, egg, maple syrup and vanilla until combined.
- Fold wet into dry until evenly combined. Add walnuts and chocolate chips and fold until evenly dispersed.
- Line baking sheet with silpat or parchment. Scoop two tablespoon portions and space about two inches apart from each other and edges of sheet.
- Bake in middle oven rack for 20-22 minutes or until edges are golden brown. Cool completely on wire rack. Store in fridge in covered container.
