I never throw away bananas. I freeze them (out of the skin and cut into 2 inch pieces), I put them in smoothies, and make bread and muffins (recipes to come soon!). When my son and I were making chocolate chip cookies, he asked me why don’t we make Banana Chocolate Chip cookies. I thought it was a great idea!
I adapted this recipe from Mad Hungry by Lucinda Scala Quinn. I replaced part of the flour with whole wheat pastry flour, I reduced the amount of sugar, I increased the amount of vanilla, I replaced half of the butter with coconut oil, I added flaxseed meal, I reduced the amount of salt, and I mixed different kinds of chocolate chips.
- 4 tablespoons butter
- 4 tablespoons coconut oil
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup plus 1 tablespoon brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/2 cup whole wheat pastry flour
- 3/4 cup all purpose flour
- 2 tablespoons flaxseed meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana
- 3/4 cup mixed chocolate chips
Preheat the oven to 375F with the rack in the middle position.
Using a small ice cream scoop or a tablespoon, spoon the mixture onto a baking sheet covered with parchment paper or silpat, leaving about 2 inches between the cookies. Bake one tray at a time, for about 10 minutes (check starting at 9 minutes). Remove the cookies onto a wire rack to cool.