Double Chocolate Cakies
I played around with a oldie but one of my favorite Paleo cookies from the recipe box. If you like the Banana Chocolate Chip Cakies then you might like these little Paleo cookie treats. I really didn’t change much but added some cacao powder and removed the apple butter from the mix. I was in the need for a chocolate treat and these so satisfied that chocolate tooth I had. Like the original recipe these cookies are super soft. So if you are a soft cookie lover, these are for you!
This week will be a little limited on the blog….sorry in advance. I’m taking off for a spring break vaca with the little ones. We aren’t headed too far, just off to visit some family a little further north. We are all looking forward to getting away from it all. We have a busy week ahead of us filled with a lot of activities. With all that being said I’m going to keep this short so I can finish packing and doing all those things you do before heading away. I’m sure I’ll forget something…always seems to happen!
Before I say farewell, I have to share this picture with you. I think I have future food bloggers on my hand…or they are so used to seeing mommy taking pictures of the food. What do you think? They both insisted they needed to take pictures with their camera’s before I cleaned up. I think they got more photo’s then I did!
Enjoy the cookies! See you back here soon!
Double Chocolate Cakies
1 cup ripe bananas, mashed (about 2 bananas)
2 tablespoons almond butter
3 1/2 teaspoons cacao powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoons cinnamon (just because I love cinnamon)
1/4 teaspoon sea salt
1 1/4 cup almond flour
1/4 cup dark chocolate chips/chunks
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
In a large bowl, mash bananas using a hand mixer. Add almond butter, cacao powder, vanilla, baking soda, cinnamon, and salt and mix to combine using hand mixer. Add almond flour to bowl and mix everything until well mixed. Stir in chocolate chips/chunks into batter until well incorporated.
Scoop even scoops using a ice cream/cookie scoop and place on prepared baking sheet. Bake cookies for 15 minutes or until cookies are slightly golden on tops and bottom.
Note: Cookies are even better the next day. Due to their “cake” like texture I prefer to keep them in the refrigerator so they stay fresh longer, but they probably won’t last too long.
Makes 10 to 12 cookies