Utilizing Hearthy's special technique of slow cooking to create its flour in Los Angeles, these healthful, tasty, and versatile gluten-free flour are a revelation. Try handcrafted Hearthy Banana Flour to make cookies, muffins and so much more.
BANANA CHOCOLATE CHIP COOKIES
with BANANA + OAT FLOURS
(8 large cookies or 16 small cookies)
• 1/3 cup, packed (50g) dark brown sugar
• 1/4 cup melted butter/coconut oil (room temp)
• 1 large egg, beaten (room temp)
• 1 tsp vanilla extract
• 3/4 cup, packed (100g) Hearthy ripe banana flour
• 3 tbsp (25g) Hearthy oat flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (50g) dark chocolate chips
Preheat your oven to 375°F.
In a large bowl, mix the brown sugar with the melted butter/oil using a fork. Add the beaten egg and mix until completely smooth. Stir in the vanilla extract. Now switch to a rubber spatula and pour in the banana flour first. Mix it most of the way through, then add the oat flour along with the baking powder and salt. Fold it in, mashing any visible clumps. Once smooth, fold in the chocolate chips! Line a baking sheet with parchment paper.
Use a cookie scooper to place 2 generous tbsps per cookie on the baking sheet. Stagger the cookies in a zigzag pattern to leave space for them to spread while baking. You can use one scoop per cookie if you prefer!
Bake for 6 minutes on the middle rack. Let sit for 10-15 minutes before serving.
Optional: Sprinkle with coarse sea salt!
Check out this Video below!