Don’t get me wrong, it’s not that I don’t like eating baked goods. In fact, I love the smell of warm cookies wafting around my kitchen. I just don’t enjoy the process of baking.
One of my best friends has a habit of baking when she’s stressed, which I don’t understand. For me, baking is stress-inducing.
Maybe my aversion stems from my first kitchen disaster. I was probably 15 years old when it happened. I thought the stick of butter in the fridge was one cup and I added the entire thing to my cookie dough. It was only after the cookies had melted off the pan, onto the oven element, and caught on fire that I realized the stick was actually a pound of butter. That day I learned that one does not simply remove flaming cookies with cloth oven mitts… *ahem*
But I digress…
As much as a dislike baking, I will go out of my way to make these cookies. Why is that? Because not only are these super easy to make, but the recipe is also pretty forgivable if you measure a bit incorrectly.
- 2 cups brown rice flour
- ½ cup organic cocoa powder
- ¾ cup coconut palm sugar
- 1 cup almond meal*
- 2 tbsp ground flaxseeds
- 1 tsp baking soda
- Pinch of sea salt
- ¾ cup coconut oil
- ½ cup organic applesauce (with no added sugar)
- 2 tsp. vanilla extract
- 1 banana
- 1 cup chocolate chips
- *Almond Meal: Grind raw almonds in a food processor.
- Preheat oven to 350°.
- Set out 2 mixing bowls.
- Mix all dry ingredients, except the chocolate chips, together in one bowl.
- Mix all wet ingredients in the other bowl. Add the banana to the wet ingredients and mash carefully.
- Combine the wet and dry ingredients together. The dough should be a bit loose, and very glossy. If not, continue stirring to distribute the coconut oil.
- Next, stir in the chocolate chips.
- Take a spoonful of dough and roll it in your palm to create a ball, about the size of a golf ball. Place the cookie balls on a baking sheet lined with parchment paper. If you do not have parchment paper, be sure to oil your baking sheet.
- Press down on each cookie gently. The dough will crack, this is ok.
- Bake for about 12 minutes, or until the cookies feel dry on top.
- Allow to cool on a cooling rack.