Banana Bread Chocolate Chip Cookies
Delight in soft, chewy cookies that capture all the delicious flavor of banana bread with chocolate chips.
Equipment
- cookie scoop
- cookie sheet
- parchment paper sheets
- rubber spatula
Ingredients
- 1 small overripe banana, mashed (measures ¼ cup)
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar (packed)
- 1 each egg yolk *
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated, use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes
If you’d like to make these cookies vegan, replace the egg yolk with 1 ½ teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in place of egg yolk.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 80mgPotassium: 80mgFiber: 0.5gSugar: 8gVitamin A: 2IUVitamin C: 2mgCalcium: 1mgIron: 2mg
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