Paleo Chocolate Bakies!

Do these taste like what your mama used to make? No. Are they soft and chewy or thin and crispy? Nope. Are they delicious, cheap and easy to make? Abso-freakin-lutely. They’re not cookies, but cookie-like, so we’re gonna go with “bakies.” This is pretty much the cheapest and quickest way to make a Paleo cookie–I mean bakie. Why? It’s a throw together recipe with very small quantities of the expensive stuff (almond flour, almond butter) and no eggs. Maybe your eggs aren’t expensive, but my eggs, straight from the farm, are $3.50/dozen; I really hate recipes that call for like 5 eggs at a time. Now that I think about it, these are actually…Vegan, cringe.

Ingredients

• 1 1/4 c almond flour
• 2 small bananas, about 1 c*
• 1/4 c dark chocolate chips
• 3 T almond butter
• 2 T brown sugar or coconut sugar, optional
• 2 t vanilla extract
• 1 t baking soda
• pinch of salt

In a mixer, mix the following ingredients together until smooth: bananas, almond butter, brown sugar, vanilla extract, salt and baking soda. Add the almond flour and chocolate chips.

Bake at 350ºF for about 11 minutes. As you can see from the picture, I used a 1 1/2 inch ice cream scoop to form the cookies. Use a spoon if you gotta, but if the cookie dough “ball” is larger than an inch and a half, you’re going to need to adjust the baking time. These bakies do stick a bit to the pan, so use gentle force to remove them–or try lightly greasing with baking sheet.

*Your bananas MUST have brown spots on them! When I say 2 small bananas, I mean: when you roughly tear the bananas into a measuring cup, you get about one cup, do not puree the banana and then measure.