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!
Print Recipe
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.
Servings: 12