Chocolate chip muffin top cookies made with no oil, refined sugar, eggs or dairy! I was on a mission to make tasty oil and sugar free chocolate chip cookies and I created these soft pillowy muffin cookies! They are soft like a muffin but baked on a sheet pan like cookies! They come together super quick and easily and they have become a staple in my house when we need a sweet treat!
INGREDIENTS:
- 2 tbsp ground flax seeds mixed with 2 tbsp water to make a flax “egg”
- 2 mashed bananas- make sure they are ripe and spotty! I like to blend mine in the nutribullet to make sure theres no banana lumps
- 1/2 cup monk fruit sweetner- you can use 1/4 cup if you are used to desserts being less sweet. When I make these for myself I only add 1/4 cup. Other sweetener options you could try are date sugar, coconut sugar or regular granulated sugar.
- 1 tsp vanilla extract
- 1/2 cup creamy almond butter
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 cup chocolate chips- I like to use the sugar free ones by the Whole Foods brand
STEPS:
- Preheat the oven to 350.
- Mix the flax egg, mashed banana, monk fruit, almond butter and vanilla in a large mixing bowl.
- In a small mixing bowl combine the flour with the baking soda, then pour this flour mixture into the wet mixture. Add the chocolate chips and stir.
- Scoop the mixture onto a parchment paper lined baking sheet using a cookie scoop. I have a 2 inch XL cookie scoop that is perfect for this recipe.
- Bake for 11 minutes at 350 middle rack. Bake for 12 minutes if you want a more dense/ dry muffin cookie.
Chocolate Chip Muffin Top Cookies SOS Free/ Vegan!
Soft fluffy chocolate chip banana cookies made without oil, sugar, eggs or dairy
Equipment
- 1 large mixing bowl
- baking sheet
- parchment paper
Ingredients
Flax egg
- 2 tbsp water
- 2 tbsp ground flax seeds
Wet ingredients
- 2 bananas ripe/spotty is best
- 1/2 cup monkfruit powder
- 1 tsp vanilla extract
- 1/2 cup creamy almond butter
Dry ingredients
- 1 cup whole wheat flour or oat flour
- 1 tsp baking soda
Instructions
- 1. Preheat oven to 350 degrees
- 2. Combine flax egg ingredients and let sit for 10 minutes to thicken.
- 4. In a large mixing bowl mash the 2 bananas with a fork. Try to make it as smooth as possible with no lumps. Add in the flax egg, monk fruit, vanilla and almond butter and stir to combine.
- 4.In a small bowl mix the whole wheat flour with the baking soda. Pour the dry mixture into the wet and stir to combine. Add in the chocolate chips and stir.
- 5. Scoop out the batter onto a parchment paper lined baking sheet using a cookie scoop. Bake at 350 for 11 minutes. Let cool for about 20 minutes before serving.
Notes
Recipe notes:
Alternatives for monk fruit sweetener- date sugar, coconut sugar, granulated cane sugar
For a less sweet cookie use only 1/4 cup monk fruit powder instead of 1/2 cup. When I make these for myself I only use 1/4 cup and they are still sweet!
Alternatives to almond butter- you can use any other nut butter like peanut, cashew or sunflower seed butter.
