For some fun in the kitchen, we decided to get into the spirit of family day to create new instant classics for the Bald Baker household.

Of course, we had to inject some Bald Bakerness into the recipe and the result was nothing short of magic.

Grandma, mom and dad, and Levi channeled the enthusiasm and love that only a day off from work and school can create as we made a mess, had fun and baked delicious, healthy cookies.

So, our recipe is on the left (and alternatives in parentheses):

1/2 cup sunflower oil (canola oil, coconut oil or becel vegan margerine)

2 tbsp flax meal + 5 tbsp warm water. Let sit for 5 minutes

1/2 cup erythritol (note, we use Swerve Sweetener) (coconut palm sugar)

1 tbsp stevia

1/2 tsp vanilla

2.5 large ripe bananas (swap in unsweetened applesauce)

1 1/2 cups quinoa flour (oat flour) + 1 cup flaxmeal (any combo)

2 tsp baking powder

1/2 tsp baking soda

Pinch of salt (take it or leave it)

6 oz dark, bittersweet chocolate chips

  1. Preheat the oven to 400 degrees.

  2. Process the oil, flax egg and vanilla.

  3. While processor is running, drop chunks of banana in

  4. Blend the sweeteners into the wet meal

  5. Separately, mix all dry ingredients together

  6. Pour wet meal into bowl of dry mix and process until all flour is blended using quick on and off bursts

  7. Dump the chips in, eating one chocolate chip for every ten you use

  8. Using a tbsp, grab drops from the badder and place them on a protected baking sheet

  9. Bake for 10 to 12 minutes

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