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Banana Chocolate Chip Cookies

Lana Hawk

As I’ve mentioned before, I love baking and desserts, but my husband and I have made a conscious effort to cut back on too much added sugar in our diet. Once you start reading labels, you will be amazed at the amount of sugar in food we eat everyday! Seriously, watch Fed Up (documentary) and read labels. It’ll ruin you in the best possible way. Ask my husband. I was craving sorbet one night and we went to three stores looking for the best, low sugar option. It was quite the debacle. I ended up going with Talenti Raspberry because at least raspberries were the FIRST ingredient.

Either way, I still like my desserts and love to bake, so I’ve been working on finding some go-to dessert recipes that aren’t packed with sugar. This particular recipe is a mix between banana bread and chocolate chip cookies. It has just enough sweetness to satisfy those dessert cravings, but is certainly not in the over sweet category. They also have the consistency of cake with the shape of a cookie. I mean you have a cake, bread, cookie combo here. Does it get any better? Try them out and see what you think. Don’t be afraid to play around and modify a bit to make it your own. These also make a great gluten free option for all you #GF4life fans out there. Yeah, you’re welcome. 

**Sorry for the lack of pictures! This originally appeared on Old Pink House and I can't find the pictures! I will make these again soon and remedy that problem. 


Prep Time: 20 minutes // Cook Time: 15 minutes

Serving Size: 12 cookies

1 banana

1 egg

1 tsp vanilla

1 Tbs coconut oil, melted

1 Tbs honey

1.5 C almond flour

1 tsp each of baking soda and baking powder

1/4 tsp salt

3/4 tsp cinnamon

1 C dark chocolate chips, adjust as desired

  1. Preheat your oven to 350.
  2. Mash up your overripe banana in a medium-size bowl. Add in egg, vanilla, coconut oil, and honey. Stir to combine.
  3. In a separate bowl, mix all remaining ingredients. Add to banana mixture and stir to combine.
  4. Now, mix in your chocolate chips. I rarely measure chocolate chips. It’s all about how the dough looks! Since these cookies don’t have any other added sugar (aside from the honey), I’m pretty liberal with those chocolate chips. Make it rain those chips!
  5.  Once everything is combined, let the dough chill in the refrigerator for about 5 minutes.
  6. Scoop the dough onto your baking sheet into 12 inch round balls.
  7. Bake cookies for about 15 minutes until edges begin to brown.
  8. Enjoy!