{ The Chocolate Chip Banana Bread Cookie }

Today's recipe actually began as an experiment with my friend Talia. Luckily though, the result was above all expectations—and definitely too delicious not to share with you all.

The “Chocolate Chip Banana Bread Cookie” began as our attempt to create a healthier chocolate chip cookie. We subbed the “unhealthy” ingredients, like butter and sugar, for their healthier alternatives. 

Little did we know that the combination of these new ingredients—along with the addition of banana in place of butter—would give this cookie all the wonderful flavors of banana bread. 

The cookies are soft and moist like cake, yet they have a slight crisp around the edges when they come out of the oven. And of course, the melty chocolate chips top it all off. The combination is really unlike any cookie I’ve had before.

* For a foolproof method, follow along with the video above while making these cookies.

Start by combining the dry ingredients and wet ingredients in separate bowls. 
Once each is separately combined, slowly add the dry into the wet. 

Then fold in the chocolate chips and refrigerate for 30 minutes
{The batter will be a bit wetter than normal cookies.} 

Once chilled, scoop into 24 balls and bake at 350 F for 10 minutes, until a light, golden brown. 
Cool and eat!

{ By the way, if you’re on a search for these ingredients, Trader Joe's is the place to go. Coconut oil there is about half the price of coconut oil at your local grocery store! }


1 ¾ cup all purpose flour
1 cup almond flour
1 tsp baking soda
½ tsp salt
½ cup coconut oil
½ cup mashed banana
1 cup coconut sugar
2 eggs
2 tsp vanilla
¾ cup organic semisweet chocolate chips

Makes 24 Cookies


No comments:

Post a Comment