Banana Chocolate Chip Bars (or Cookies)
These anti-inflammatory bars or cookies are completely grain free, paleo, chewy and flavorful. They taste like dessert but are also perfect for a busy morning before work or school.
- 2 medium to large ripe bananas sliced
- ½ cup almond butter
- ¼ cup water
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup Enjoy Life chocolate chips
- ¼ cup chopped walnuts or your favorite nut
- ¼ cup shredded coconut
- ¼ cup raisins optional
Preheat oven to 350°F and line a jelly roll pan or oblong baking dish with parchment paper.
In a large bowl, add banana, almond butter, water and vanilla and beat with electric beaters until mostly smooth. Add the almond flour, baking powder, cinnamon and salt and beat until combined. Fold in chocolate chips, nuts, coconut and raisins if using.
The dough will be sticky. Drop dough into pan and smooth until even.
Bake for 16-18 minutes, or until the bottoms are golden. Cooking time will vary depending upon the thickness of your batter.
Once cool, cut into bars. Enjoy as a healthy snack, breakfast or dessert! Surprise your kids with this treat in their lunch boxes.
If making banana chocolate chip cookies, line a large baking sheet with parchment paper, drop the dough into 12 equal mounds on baking sheet and press a reserved banana slice into the top of each cookie to flatten it out a little. Bake for 16-18 minutes, or until the bottoms are golden, then remove the cookies from the oven and allow to cool. This recipe makes 12 cookies.