Nutty Chipmunk Cookies
Cook time – 20 min
- Total time
- 35 minutes
- Preparation time
- 15 minutes
- Calories
- 98
- Portions
- 18
Directions
1. Preheat oven to 350°F; line 2 rimmed baking pans with parchment paper. Stir flaxseed meal and 3 tablespoons water in a small bowl; let stand 5 minutes.
2. Whisk flour, baking soda and salt in a medium bowl. Mash bananas with the back of a fork in a large bowl; stir in vanilla extract and flaxseed mixture. Stir in flour mixture; fold in chocolate chips, cashews and almonds. Using 2 small spoons, drop 1 rounded tablespoon dough, 2 inches apart, on prepared pans; press down gently to ½-inch thickness.
3. Bake cookies 20 minutes or until lightly browned, rotating pans once halfway through baking; cool on pans 5 minutes, then transfer to a wire rack to cool completely. Makes 18 cookies.
Ingredients
- 1 tablespoon flaxseed meal
- 1 cup almond flour
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 2 very ripe DOLE® Bananas, peeled
- 1 teaspoon vanilla extract
- ½ cup gluten free vegan dark chocolate chips
- ¼ cup chopped roasted, unsalted cashews
- ¼ cup sliced almonds
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | Cookie |
| Calories | 98 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (7 g) | 8% |
| Saturated Fat (2 g) | 9% |
| Monounsaturated (1 g) | |
| Sodium (52 mg) | 2% |
| Total Carbohydrate (10 g) | 3% |
| Dietary Fiber (2 g) | 7% |
| Total Sugars (4 g) | |
| Included Added Sugars (2 g) | |
| Protein (3 g) | 6% |
| Calcium (2 mg) | |
| Iron (8 mg) | |
| Magnesium (10 mg) | |
| Manganese (4 mg) | |
| Phosphorus (2 mg) | |
| Potassium (106 mg) | 2% |
| Vitamin B6 (2 mg) | |
| Vitamin C (2 mg) | |
| Vitamin E (8 mg) | |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.