Ingredients:
1 1/2 cups almond flour
1/4 cup Zen Basil Seeds
2 tbsp yogurt
1 1/2 mashed bananas
1 cup butter (softened)
1/2 cup monk fruit sweetener
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips
Flaky sea salt for topping (optional)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and sweetener: In a large mixing bowl, cream together the softened butter and monk fruit sweetener until light and fluffy.
Add wet ingredients: Mix in the mashed bananas, yogurt, and vanilla extract until well combined.
Mix the dry ingredients: In a separate bowl, whisk together the almond flour, Zen Basil Seeds, baking soda, and sea salt.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Fold in the chocolate chips: Gently fold the dark chocolate chips into the dough until evenly distributed.
Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Add flaky salt: If desired, sprinkle a small pinch of flaky sea salt on top of each cookie.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies will have the perfect balance of flavors and textures, with the chocolate chips nicely folded in for a rich, chocolaty bite in every cookie!
