If you’ve ever eaten at True Food Kitchen, you already know the cookie. It’s soft, chewy, chocolatey, has a teeny hint of banana (which I think is the secret ingredient for perfect texture!), is gluten-free, and is impossible for me to leave the restaurant without ordering “a box to go” every single time. Years ago, after one too many meals that ended with a box of these cookies coming home with me, I went down an internet rabbit hole determined to recreate them. And I found it— turned out the recipe wasn’t such a secret and making it at home is pretty close to the real deal from the restaurant. If you love a classic chocolate chip cookie with a little something extra special, these will be on repeat in your kitchen. To see the reel of this recipe, click here!
Ingredients
Makes approx. 22 cookies
½ cup coconut oil, melted (or avocado oil)
1¼ cups brown sugar (or coconut sugar)
1 tsp vanilla bean paste
¼ cup unsweetened oat milk (or nut milk)
¼ cup mashed banana
2¼ cups gluten-free flour
1 tsp baking soda
½ tsp sea salt
1 cup chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly spray with avocado oil.
- In a large bowl, mix the melted coconut oil, sugar, and vanilla using a hand mixer or stand mixer until well combined.
- Add the milk and mashed banana and mix until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and sea salt.
- Slowly add the dry ingredients into the wet ingredients, mixing on low to medium speed until fully combined.
- Fold in the chocolate chips.
- Use a cookie scoop to portion the dough onto the prepared baking sheet. Press each cookie down slightly.
- Bake for 8-10 minutes, or until the edges are lightly golden. Enjoy!
- Store in an airtight container so they don’t dry out.
Can’t wait for you to try these! I know you’ll love them as much as I do!
