Full disclosure: I received free products from NuNaturals. They did not ask me to review their products or make any recipes to show off on my blog, but I wanted to. All thoughts and opinions are my own.
WE ARE MARRIED. We did it! It still feels surreal that our wedding day happened and it’s even stranger to call Wade “husband”. Does it ever become normal to say “husband”? What’s the timeline like on that?
I plan on recapping our wedding day when I have all of the photos and video in my hands. I should be receiving our wedding photos this week in the mail and I cannot wait to spend way too much time going over every little detail and reliving that day.
For now, I made you cookies. We’re getting ready to move into our new home (WE ARE HOMEOWNERS!) within the next month so I am going through ingredients I have stowed away in the cabinets and may have forgotten about. One of those ingredients was this green banana flour I received from NuNaturals in a package a while back. My ears had caught wind of this strange new flour a few months ago but I never expected to actually try to make a recipe with it.
From what I have read, you are supposed to use 3/4 cup of banana flour in a recipe for every 1 cup of wheat flour if you are subbing it in. Banana flour is also quite dense and works better with another flour acting as it’s partner-in-crime in a recipe. If you’ve ever baked with coconut flour you know what I’m talking about. For this recipe I used oat flour in order to keep the cookies gluten-free. Not because I am gluten-free but because I felt like experimenting with making gluten-free recipe. I haven’t tried this recipe with other flours added with the banana flour but if you give it a go – please let me know! (Ha, unintentional rhyming.)
The banana flour doesn’t actually taste like banana. If I had to liken it to anything I would say it most reminds me of buckwheat flour. There’s this amazing creperie in Northwest Arkansas that exclusively uses buckwheat flour for their crepes and it makes me swoon. Buckwheat is love. I must admit, these cookies do taste “healthy” but not overly healthy. If you don’t like your cookies to taste “healthy” or “hearty” then I don’t think you’ll like these cookies very much. Personally I like earthy, hearty, healthy flavors but I also like your typical cookies you’d buy from a bakery that have a ton of butter and sugar. It’s all about balance, folks.
Within the next couple of weeks I’ll try to get the wedding recaps up on the blog with alllll the pictures. If you’re not into the wedding recaps, that’s cool. Just skip the next couple of blog posts and come back when I have another tasty recipe for you.
These hearty gluten-free and vegan cookies are made with green banana flour. Peanut butter and chocolate chips pump up the taste for a sweet and healthy snack. *I used two bananas I took from the freezer and thawed
Banana Flour Chocolate Chip Cookies
Prep: Cook: Yield: Serves 12 large cookies or 16-18 medium sized cookies Total:
These hearty gluten-free and vegan cookies are made with green banana flour. Peanut butter and chocolate chips pump up the taste for a sweet and healthy snack.
*I used two bananas I took from the freezer and thawed
Linking up with Amanda for Thinking out Loud and Heather for Friday Favorites
If you’re married, when did it become less weird to say “husband” or “wife” and hear yourself being called “husband” or “wife”?…