Gluten-Free Chocolate Banana Cookies

Ingredients

• Banana

  Raw

  1 ½ medium or 177g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  6 tbsp or 90g

• Sucralose

  Sweeteners, tabletop, splenda packets

  10 packet or 10g

• Organic Coconut Flour

  Baker Josef's

  1 oz or 28g

• Salt

  Table

  1 dash or 0.4g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Cocoa

  Dry powder, unsweetened

  1 tbsp or 5g

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. In a medium bowl, mash the bananas until mostly smooth. Stir in the coconut milk and sucralose until combined.
3. In a separate large bowl, whisk together the coconut flour, cocoa powder, baking powder, and a dash of salt.
4. Add the banana mixture to the dry ingredients and stir just until a thick batter forms.
5. Scoop 1-tablespoon portions of dough onto the prepared sheet (about 15 cookies) and gently flatten the tops with the back of a spoon.
6. Bake until just set, about 10 minutes. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.