this recipe on pinterest for chocolate chip cookies only sweetened by bananas and knew I had to try it. These are going to be my go to cookie recipe for the kids (and myself), since they are relatively healthy. They taste like a mini banana bread cookie.
Here's the recipe, with my changes in parenthesis.
Banana Chocolate Chip Cookies
3 large, ripe bananas, well mashed - about 1 1/2 cups (I used 4 bananas)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid or olive oil (I used olive oil)
2 cups rolled oats (I used old-fashioned oats, I think rolled oats would be better)
2/3 cup almond meal (I just blended almonds in the blender until they were flour-like)
1/3 cup coconut, finely shredded & unsweetened (I used sweetened b/c that is what I had)
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped (I used dark chocolate chips)
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and olive oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
I highly recommend these!