WHOLE WHEAT GRAINS Banana Oatmeal Delicious chocolate Chip Cookies (made out of coconut essential oil!)

Your 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 times later he text me, The banana loaf of bread cookies might be the best thing you’ve ever made. If you’re ready to check out more regarding beef enchilada stuffed zucchini boats look at the web page. ” Yes, I have officially won his center.

These cookies are gentle in the centre with a slightly sharp edge. They’re greatest when made out of extra ripe bananas (the kinds with spots on them). They also get softer each day, so if you like smooth cookies, try them the very next day and you will fall in like. If you prefer sharp, bake them for just a few minutes longer and revel in after they awesome.

Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re very simple to whip up, as well! I’m quite particular you could do it in one bowl if it came down to it. You can even 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 lover, I highly recommend it.

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

Ingredients

1/2 cup packed dark brown sugar (or coconut sugars)

2 teaspoon vanilla extract

2 huge extra ripe bananas, mashed

1 1/4 cups white whole wheat flour or whole wheat pastry flour

1/4 teaspoon salt

2/3 cup chocolate chips

Instructions

Preheat oven to 375 levels F. Within a medium 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, steady and creamy. Keep mixing machine on low velocity and add in mashed banana. Next add all dry elements (except oats and chocolate chips); combining until just mixed. Gently fold in bowl oats and chocolate chips having a wooden spoon.

Using a cookie scoop, drop dough onto prepared cooking sheet. Bake cookies for 10-13 a few minutes or until sides become golden dark brown. In case your cookies are as well thick for your liking, you can carefully smoosh the dough down with the palm of the hand before baking. Makes about 20 cookies. Cookies ought to be kept in a covered container and can get softer and more cake-like the following day after 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 Club. 😉

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