1cupgluten-free flour blend that includes Xanthan gum or Guar gum. I suggest King Arthur Gluten-Free Measure for Measure or Pamela's Gluten-Free All-Purpose Artisan Blend
1/4cupplus 2 tbsp unsweetened cocoa powder
1/2tspbaking soda
1/2tspsalt
1/2tspinstant coffee grounds
1scoop chocolate protein powderI prefer Orgain Organic Protein Powder
2/3cupwater
2/3cupgranulated sugar or Monkfruit Sweetener for les sugar
1/3cupmashed banana
1/4cupnut butter of choice; I prefer almond or peanut butter
2tspvanilla extract
1/4cupsemi-sweet allergy-friendly chocolate chips or mini semi-sweet chocolate chips. I used Enjoy Life Dark Chocolate Morsels which are allergy-friendly.
1/2tbspvanilla frosting
Instructions
Preheat oven to 350
Line a cookie sheet with parchment paper.
In a medium mixing bowl combine the first 6 ingredients. Mix well.
In a small bowl add water, sugar, mashed banana, nut butter, and vanilla. Mix well.
Add banana mixture to dry mixture and mix well with a spoon.
Fold in chocolate chips.
Scoop 2 tbsp of dough onto the baking sheet. Flatten slightly. Bake for 10-12 minutes. Let cookies rest about 5 minutes then transfer to a cooling rack.
Freeze and add frosting later, or make sandwich cookies once they have reached room temperature.