Whole Wheat Banana Oatmeal Chocolates Chip Cookies (made out of coconut essential oil!)

The day before I remaining 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 me, The banana loaf of bread cookies may be a very important thing you’ve ever made.” Yes, I have officially won his heart.

These cookies are soft in the centre having a slightly crisp edge. They’re best when made with extra ripe bananas (the types with spots on them). They also get softer by the day, if you like smooth cookies, try them the next day and you’ll fall in love. If you like sharp, bake them for a minute or two longer and revel in after they awesome.

Either way, if you value banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re a breeze to whip up, as well! I’m quite particular you could get it done in one dish if it came down to it. You can also experiment by adding in 1/2 glass coconut flakes. I tried this in another of my batches and it had been absolutely fabulous. If you’re a coconut enthusiast, I highly recommend it.

Hope you like the cookies – be sure to tag your photos #ambitiouskitchen on Instagram so we can be baking close friends! xo!


1/2 cup packed dark brown 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


Preheat oven to 375 levels F. In a moderate bowl, whisk collectively flour, sodium and baking soda pop; set aside.

In the plate of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, even and creamy. Keep mixing machine on low speed and add in mashed banana. Next add all dry ingredients (except oats and delicious chocolate chips); mixing up until just mixed. Gently fold in bowl oats and delicious chocolate chips using a wooden spoon.

Using a cookie scoop, drop dough onto prepared cooking sheet. Bake cookies for 10-13 mins or until edges become golden brown. In case your cookies are too thick woman liking, you can gently smoosh the dough down with the palm of your hand before baking. Makes about 20 cookies. Cookies ought to be stored 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 on the weekend.

P.S. Your Chicago reader rendezvous should start at EATaly’s Nutella Club. 😉

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