Description
These delicious banana pudding cookies are filled with a creamy banana pudding and topped with white chocolate chips.
Ingredients
Scale
- 1 cup milk of choice (I used almond milk)
- 1/2 cup ripe, mashed banana
- 1/4 cup granulated monk fruit or other granulated sweetener
- 1 tbsp + 1 tsp organic corn starch
- 1 tbsp almond or cashew butter
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 3/4 cup almond flour
- 1 egg, room temp
- 1/3 cup cold coconut oil, grass-fed butter, or dairy-free butter
- 2/3 cup coconut sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 3/4 cup white chocolate chips
Instructions
- Begin by preheating your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Make the pudding: Add the milk, banana, monk fruit or sugar, cornstarch, cashew butter, and salt to a saucepan over medium heat. Stir occasionally until a few bubbles start to form. Once bubbles form, stir continuously. Be careful not to bring it to a boil! If it’s bubbling too much, lower the heat slightly stirring until mixture thickens up enough that when you drag a spoon through the mixture it slowly comes back together instead of immediately filling in the gap you drew with the spoon. Remove from the heat and stir in the vanilla.
- Let the pudding cool until it’s cool to touch. Cover the pot or move the pudding to a bowl with the lid and store in the fridge while you make the cookie dough – this will keep a skin from forming on top.
- Make the cookie dough: In the bowl of a stand mixer, cream together the coconut oil and coconut sugar for 2-3 minutes, until super smooth and no lumps remain. Add the egg and vanilla extract and beat until fully incorporated.
- Then, add the almond flour, baking soda, and a pinch of sea salt. Mix just until a cohesive dough forms. Fold in the chocolate chips last.
- Using a cookie scoop, drop dough onto the prepared baking sheet. Press your thumb into the center of the dough ball to create a small well. Add a dollop of the chilled pudding, filling the indent. Grab a small amount of additional dough and roll it into a ball. Flatten it between your palms. Then place it over the cookie, being sure to seal it completely around the edges so the pudding doesn’t ooze out. Repeat with remaining dough.
- Bake for 11–12 minutes, until the edges are set and lightly golden and the centers are still somewhat soft. Remove from the oven and allow the cookies to cool on the baking sheet for 15 minutes, before moving to a wire rack. The bottom centers of the cookies will be slightly soft, so handle with care!
- If you didn’t use chocolate chips, you could frost the cookies with a little cream cheese frosting and sprinkle of chopped pecans or however else, but they’re great as-is, too!
Notes
- Store cookies in an airtight container to maintain freshness.
- For a dairy-free option, use dairy-free butter.
- Feel free to substitute the white chocolate chips with your favorite type of chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg