With my peanut and nut allergy, I know how difficult it can be to find food that is safe to eat, so I try to be extra aware of it whenever I have company over who have a lactose or gluten intolerance. When I was away at university, we had all three in the house I lived in. Planning a meal together was always a fun challenge!
Often times it’s difficult to find a recipe that is not only gluten free and dairy free, but also nut free. It seems that there are so many recipes out there (especially with the popularity of paleo diets) that use ground nuts as a substitute in baking. Thankfully a friend recently gave me this recipe that uses coconut flour instead of one of these ground nut flours or traditional all-purpose flour.
I will say that like most “healthy” baking recipes, these aren’t going to taste like decadent rich fudge brownies. The taste is similar to a double chocolate banana bread, with a more “fudgy” texture and lots of chocolate chips hidden in there for extra sweetness. I do find that when I’ve been eating healthier in general, things like this still feel like a treat. It was also a great recipe to use up some of that honey we still have leftover from the wedding favours!
Makes 35 cookies · Printable Version
What you’ll need:
- 2/3 cup coconut flour
- 1/2 cup cocoa powder
- 2 tsp gluten free baking powder
- 1/2 tsp salt
- 4 eggs
- 2 ripe bananas, mashed
- 2 tsp vanilla
- 1/2 cup honey
- 2/3 cup gluten free dairy free chocolate chips (semi-sweet or dark)
Preheat oven to 350°F. In a large bowl, whisk together dry ingredients with a fork.