Ingredients

The following ingredients have 4 Servings
  • 2 cups spelt flour
  • 2/3 cup cocoa powder
  • ¾ tsp baking powder
  • pinch of sea salt
  • ½ cup Earth Balance (softened)
  • ¾ cup turbinado sugar
  • ¼ cup organic cane sugar
  • ½ ripe banana
  • 2 tsp vanilla
  • 1 cup dark chocolate chips

Instruction

  • Preheat oven to 350 and line baking sheets with parchment paper
  • In a medium sized bowl, whisk together flour, cocoa powder, baking soda and sea salt. Set aside
  • In a large mixing bowl, using a hand blender, cream together the softened Earth Balance, banana, sugars and vanilla
  • Stir in the dry mixture and mix until well combined, then stir in the chocolate chips
  • Roll dough into balls, about heaping teaspoon sized, onto the parchment lined baking sheets. These cookies won’t spread out so there doesn’t need to be a lot of space in between the balls. I fit 3 dozen on each sheet
  • Using your finger, lightly press down on each ball to flatten them out
  • Bake for 8-10 minutes
  • Let the cookies cool on the sheet for 5 minutes then transfer them to wire racks to cool completely