Coconut Banana Muffin Top Cookies (vegan, gluten-free, paleo)
Word has it that it’s national muffin day and I just had to share these coconut banana muffin top cookies before this day was over! I’ve been testing it a couple times and it’s perfect now! They are SO addicting, like pop one in your mouth, then come back for another, and another…you get the drill. I had to remove myself from the kitchen before I ate like half the batch. They are soft, pillowy, muffin like cookies! It is naturally sweetened, vegan, paleo, nut-free friendly, grain-free, and just a good healthy cookie that actually tastes good! They are perfect for breakfast, as a snack, dessert, or even post workout fuel. The coconut and chocolate chips make these muffin top cookies amazing! You can whip them up in less than 10 minutes, it’s truly that easy! Made in one bowl and the yummiest treat for any day!
Coconut Banana Muffin Top Cookies (vegan, gluten-free, paleo)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 very ripe banana, mashed
- 2 tbsp pure maple syrup
- 3 tbsp drippy almond butter (peanut butter, tahini, or any nut butter works too)
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup coconut flour
- 3 tbsp mini chocolate chips, plus more for topping
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicon mat or parchment paper.
- In a large bowl, make flax egg by combining the ground flaxseed with water. Let it sit for 5 minutes to thicken.
- Mash the ripe banana with a fork in the bowl with the flax egg. Add the maple syrup, nut butter, cinnamon, baking powder, baking soda, and salt. Mix with a spatula until well combined.
- Add the coconut flour to the bowl. Mix until combined. Fold in the chocolate chips and shredded coconut. Use a cookie scoop (about 1.5 Tbsp) and scoop dough onto baking sheet. Add optional chocolate chips on the tops. Slightly flatten each cookie (they won’t spread much). Bake for 10-12 minutes. Let it sit on the pan for 15 minutes. Then place cookies on a wire rack to cool completely. Enjoy! Store in the fridge in an airtight container.
