Banana & Cardamom Chocolate Chip Cookies ? gluten free & vegan

gluten free banana 'n cardamom chocolate chip cookies |

Banana & Cardamom Chocolate Chip Cookies ?

i.e. a not-so-guilty treat

These vegan and gluten free chocolate chip cookies are delicious-to-boot. And a not-so-guilty treat at that.

With flavors unique enough not to rival the classic chocolate chip cookie, this is a cookie to be reckoned with.

Cardamom, banana and chocolate is a match made in heaven if there ever was one. Just a hint of cardamom will help to accentuate the banana in a nice and subtle way.

So these guys end up being suuuper moist and chewy. i.e. veering on the soft scone-cake side of the cookie spectrum. Oh, and if you are looking for an extra crunch, we suggest you add slivers of dried coconut.

Also, we highly suggest you make your almond butter at home. It’s ready in a jiffy, and you’ll save a truck load of $ in the long short run.

Otherwise, make sure that you absolutely wait until these guys cool down completely before digging in. You probably won’t listen, and eat half the batch just out the oven (as any sane person would). But then you will try them once cool, and you will know exactly what we’re talking about.

So hold your horses on these guys. ?

gluten free banana 'n cardamom chocolate chip cookies |

chocolate |

Gluten Free Banana 'n Cardamom Chocolate Chip Cookies

Course: Cookies
Cuisine: American, Gluten Free, Vegan
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 10



  1. Whisk together in a medium bowl flour, baking soda, salt and cardamom. Set aside

  2. Add cane sugar and almond butter to a large bowl. Cream with an electric mixer until the sugar is fully dissolved (3 to 4 minutes). Add in agave nectar, chia egg and banana, and mix until just incorporated. 

  3. Add flour mixture slowly, mixing until just combined. Fold in chocolate and coconut (optional). Form into a ball, cover with cling film and refrigerate for at least 30 minutes.

  4. Preheat oven to 180°C/350°F. 

  5. Spoon out lemon-sized quantities of the dough unto a parchment lined baking sheet. Flatten them slightly (they will not spread much) and bake for 8 to 10 minutes, until lightly golden but tender to touch. 

  6. Allow to cool completely (yeah seriously!) and enjoy with a nice glass of almond milk on the side. Boom.



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