These super-moist and delicious cookies were based on one of my most popular cookie recipes from my first book, Pretty Delicious. They are made with a secret ingredient: banana!
Recipe information
Yield
Makes 18 to 20 cookies
Ingredients
3
1
1
3
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3
In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
Step 4
Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
Step 5
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
Step 6
Chill the cookie dough in the refrigerator for 15 minutes.
Step 7
Using a tablespoon, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
