I love chocolate chip cookies. They are a comfort and a delight. I think that baby June was growing entirely on chocolate chip cookies for the last couple of weeks of the pregnancy.

INGREDIENTS

sugar/fat base

  • 1 mashed banana, or 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 3/4 cup coconut oil (melted is good, we don’t have a microwave so I just mix it a bit more)
  • 1/4 to 1/2 organic cane sugar ( I use less as I prefer less sweet)
  • 2 teaspoons vanilla extract
  • 1/4 cup liquid – pure maple syrup and/or unsweetened almond milk ( I use 1/8 milk and 1/8 syrup but you can choose based on sweetness preference and availability. The liquids should be at room temp or warmer if possible

flour/add-ins

  • 1 1/2 cups flour (all purpose white, spelt or other. Increase to 2cups if using gluten free flour, i.e. oat)
  • 1 teaspoon baking soda
  • 3 cups regular oats (quick oats can be used in a pinch)
  • 1/2 – 3/4 cup dark chocolate chips
  • 1/4 -1/2 cup pecans, walnuts, or nut of choice

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Prepare flax eggs or mash banana.
    • FLAX – combine 2 tablespoons ground flaxseed + 5 tablespoons water. Set aside for at least 7 minutes to thicken.
    • BANANA – in small bowl mash your banana as smooth as possible, set aside.
  3. Prepare Sugar Base
    • In a large mixing bowl, combine:
      • coconut oil
      • sugar, mix well.
    • Add in
      • mashed banana or flax egg,
      • vanilla
      • maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).
  4. Prepare Flour Mixture
    • In a medium bowl or measuring cup or the bowl with your sugar mixture, combine:
      • flour,
      • baking soda.
  5. Combine Flour Mixture and Sugar Base
    • Slowly add in the flour mixture to the sugar base, mixing well to combine scraping the bottom to make sure there are no flour clumps.
    • Add in oats, mix well.
    • Add in chocolate chips, mix again.
    • Add in nuts if using, final mix.

Use a tablespoon to scoop out rounded drops of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 – 12 minutes.

Recipe yields about 24 cookies.