½ cup coconut milk or coconut cream (the creamier the better)
¼ cup smashed banana or unsweetened apple sauce
2 cups tapioca flour
1 tsp baking soda
½ tsp salt
2 cups Lilli’s dark chocolate chips
Preheat oven to 375F.
Line a large baking sheet with parchment paper.
Mix together wet ingredients, then in a separate bowl mix together dry ingredients.
Combine wet and dry ingredients with mixer or a high-speed blender and fold in chocolate chips.
Once dough is ready, form golf size balls and put in a plate, then chill in the freezer for 20 minutes.
Place cookie bowls in baking sheet and put in the oven for 10 to 12 min or once they start to turn a little golden brown on top. Once done, remove from oven and let sit for 3 to 5 min to finish cooling.
Store in an airtight container. SERVING SIZE IS 1 COOKIE. Enjoy!!