These BEST ever banana chocolate chip cookies are chewy and flavorful with no flour or eggs and ingredient swaps to make them healthier!
2 cups oat flour (see note)
1 teaspoon baking soda
1 tablespoon corn starch
1 teaspoon salt
1/3 cup softened butter
2 medium bananas, very ripe, mashed
1/2 cup dark brown sugar (you can also use light brown sugar)
2 teaspoons vanilla extract
1/2 cup mini (or 2/3 cup regular size) dark chocolate chips (or semi sweet chocolate chips)
In a medium bowl, whisk together oat flour, baking soda, corn starch, and salt.
In a large bowl cream together coconut oil (or butter), bananas, brown sugar, and vanilla.
Add dry ingredients to wet ingredients and mix until combined and there are no streaks of four in the dough. Cover tightly and chill for 30 minutes.
Preheat oven to 375 degrees and very lightly grease a baking sheet. Scoop cookie dough and place mounds (about 2 tablespoon each) at least 2 inches apart on prepared baking sheet. Bake for 9-10 minutes until golden brown on top. Allow to cool on the cookie sheet (they will be slightly underdone when you take them out of the oven, they will finish cooking on the baking sheet). Store in airtight container up to 5 days.