Gluten free, dairy free and sweetened with natural honey and ripe bananas.
My son thought these should be called cake cookies, and he’s right because they are half cake and half cookie. The best of both worlds.
Sweetened with a little honey and a few chocolate chips, these are divinely good!
Banana Choc Chip Cake-Cookies
2 ripe bananas – mashed
2 cups gluten free flour (I used 1 cup rice flour and 1 cup buckwheat flour)
1/2 cup coconut or olive oil
1 egg – beaten
2 tbsp honey
1/2 cup choc chips plus extra for the tops
1 tsp cinnamon
2 tsp baking powder
Preheat oven to 180 C.
Beat the egg and mix with the oil and honey. Add the mashed banana and the flour. Mix well and then add the flours. Mix again and pop spoonfuls onto a lined oven tray. The mixture will be too wet to use your hands, so just use the spoon and press down slightly with a little flour on your fingers.
They don’t have to be flat because the are going to be a yummy cakey texture.
Top with a few extra choco chips before baking.
Bake for 14-16 minutes until just beginning to turn golden on the tops.
Cool on a wire rack and enjoy.