THIS RECIPE HAS TWO ALTERNATIVES – GREEN BANANA FLOUR OR ALMOND FLOUR
My oldest daughter Gemma is a self confessed choc chip cookieholic, and claims to be the leading world expert on all things choc chip and cookies! Truth be told I have really had to work my you-know-what-off to get this recipe Gemma approved, and YES I think I nailed it!
The almond cookie recipe is the perfect balance between crunchy and soft. The cookie itself is tasty without being sickly sweet, thereby enhancing the flavour of the chocolate. These just may be my new favourite cookies! – Gemma Crous (choc chip cookie expert)
It took me four attempts and a few hair raising bolts down to the shops for emergency top up ingredients, but I did it!
The recipe was originally designed for green banana flour, but as it is a rather uncommon household ingredient and in many countries is not even available, I felt that I needed to provide you with an alternative using regular almond flour or ground almonds.
GREEN BANANA FLOUR
For those of you wondering what green banana flour actually is and why I’m so excited about it, basically it’s a resistance starch. Don’t panic at the word starch, this is the good kind of starch. According to Mark Sisson from Mark’s Daily Apple
Officially, resistant starch is “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals.” Instead of being cleaved in twain by our enzymes and absorbed as glucose, resistant starch (RS) travels unscathed through the small intestine into the colon, where colonic gut flora metabolize it into short chain fatty acids. Thus, it’s resistant to digestion by the host. – Mark Sisson
Not being a nutritionist, I avoid the long blog posts about the nutrition benefits of the these products and would rather leave it to the experts to explain and just guide you in their direction. Mark Sisson is highly admired and hugely respected in the Paleo/Primal community and is an internationally recognised leader in the field of ancestral health, primal nutrition, and exercise. Follow this link through to read more from Mark about resistant starch and the multiple health benefits.
Nomad Health have recently launched green banana flour into their suite of products and were kind enough to send me a few bags for experimenting. Having never worked with it before it certainly was rather a challenge to grasp an understanding of how it functioned, yet after a few attempts I found it really easy. It is almost similar to a combination of coconut flour and cassava flour. Not as absorbent as coconut, yet holds and performs as cassava. It is rather dry, so the cookies end up being drier and more shortbread like than the almond alternative but are my youngest daughter Kyra’s preferred choice out of the two recipes. If you are looking to include resistant starch into your diet then this is ideal.
Store in an airtight container IF they make it to the evening! Please feel free to share this recipe
- 1/2 cup coconut oil - melted (but not boiling)
- 1/4 cup coconut sugar - buy it here
- 1 Tbsp vanilla extract
- 2 eggs
- 3 cups ground almonds OR 1 cup ground almond and 1 cup green banana flour
- 1/2 tsp bicarbonate soda
- 1/2 tsp raw apple cider vinegar
- 1/4 tsp Himalayan salt
- 100g dark chocolate chips / chopped slab
- Preheat the oven to 170ºC
- Lay a sheet of baking parchment on an oven baking tray.
- In a bowl mix the coconut oil, coconut sugar, and vanilla extract.
- Add the eggs and whisk using a hand blender, until it looks like a gooey caramel.
- Add the flours (either 3 cups almond OR 1 cup almond + 1 cup green banana flour )
- Add the bicarb, raw apple cider and salt.
- Stir well.
- Mix in half the chocolate chips.
- Using an ice-cream scoop or spoon, dish up cookie sized servings onto the baking parchment.
- Gently press each cookie with a fork leaving a slight indentation (don't press them flat rather leave them rounder in shape)
- Press the remaining choc chips into the top of each cookie.
- Bake for 18-20min
- Remove from the oven and leave to cool and crisp.