INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. In a small saucepan over medium heat, brown 1 stick of butter stirring occasionally, until milk solids start to form at the bottom of the pan, about 5 minutes. Once the butter reaches a golden brown color, remove from the heat. Let cool for 5 minutes.
3. Combine flour, baking powder, cinnamon and salt together in a bowl.
4. In a bowl or stand mixer, add the other stick of softened butter, browned butter and coconut sugar. Mix until fluffy, about 2 minutes on medium speed. Add mashed banana and vanilla, mixing for another 2 minutes until banana is smooth and incorporated throughout.
5. Slowly add the dry ingredients into the mixer, mixing until just combined. Using a spatula, fold in the chopped chocolate. Place the cookie dough in the fridge for at least 15 minutes.
6. Measure 2 tablespoon scoops of dough onto the parchment lined baking trays, leaving space for the batter to spread.
7. Bake for 15-18 minutes, until edges are just golden brown. Remove and smack the baking tray on the counter a few times to flatten out the cookies (very important!!). Sprinkle with flakey sea salt and let cool.

Store in an air tight container or freeze for up to 6 months