The day before I still left to return to Minneapolis from Chicago, I made Tony these hearty banana chocolate chip cookies that basically taste like delicious banana bread. Two days later he text message me, The banana bread cookies might be the best thing you’ve available.” Yes, I have officially won his heart.
These cookies are gentle in the middle having a slightly crisp edge. They’re greatest when made out of extra ripe bananas (the kinds with spots in it). They also get softer by the day, so if you like gentle cookies, try them the next day and you’ll fall in like. If you prefer crisp, bake them for a minute or two longer and revel in after they cool.
Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re a breeze to make, too! I’m quite certain you could do it in one dish if it emerged down to it. You can also experiment with the addition of in 1/2 cup coconut flakes. I tried this in another of my batches and it was absolutely fabulous. If you are a coconut fan, I highly recommend it.
Hope you love the cookies – make sure to tag your photos #ambitiouskitchen on Instagram so we can end up being baking friends! xo!
Ingredients
1/2 cup packed darkish glucose (or coconut sugar)
2 teaspoon vanilla extract
2 large extra ripe bananas, mashed
1 1/4 cups white whole wheat grains or whole wheat pastry flour
1/4 teaspoon salt
2/3 cup chocolate chips
Instructions
Preheat oven to 375 levels F. Within a moderate bowl, whisk jointly flour, sodium and baking soda; set aside.
In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixing machine on low swiftness and add in mashed banana. Next add all dry substances (except oats and chocolate chips); mixing up until just mixed. Gently collapse in bowl oats and chocolates chips having a wooden spoon.
Utilizing a cookie scoop, drop dough onto ready baking sheet. Bake cookies for 10-13 mins or until edges become golden dark brown. If your cookies are as well thick woman liking, you can lightly smoosh the dough down with the palm of the hand before baking. Makes about 20 cookies. Cookies should be kept in a covered container and can get softer and much more cake-like the following day once you bake them.
Dairy-free deliciousness! Can’t wait to create these over the weekend.
P.S. Your Chicago reader rendezvous should begin at EATaly’s Nutella Bar. 😉
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