Banana Oatmeal Chocolate Chip Cookies
WHOLE WHEAT GRAINS Banana Oatmeal Delicious chocolate Chip Cookies (made with coconut essential oil!)
The day before I left to head back 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 message me, The banana bread cookies may be the best thing you've available.” Yes, I've officially won his heart.
These cookies are soft in the middle having a slightly crisp edge. They're best when made out of extra ripe bananas (the kinds with spots on them). They also get softer by the day, if you like smooth cookies, try them the next day and you will fall in like. If you prefer crisp, bake them for a minute or two longer and enjoy after they cool.
Either way, if you love banana bread cookies or muffins, I'm sure you'll enjoy these. They're a breeze to whip up, as well! I'm quite specific you could do it in one bowl if it arrived right down to it. You can even experiment with the addition of in /2 glass coconut flakes. I attempted this in another of my batches and it had been absolutely fabulous. If you are a coconut lover, I recommend it.
Hope you love the cookies - make sure to tag your photos #ambitiouskitchen on Instagram so we can be baking close friends! xo!
Ingredients
/2 cup packed darkish glucose (or coconut sugars)
2 teaspoon vanilla extract
2 large extra ripe bananas, mashed
/4 cups white whole wheat flour or whole wheat pastry flour
/4 teaspoon salt
2/3 cup chocolate chips
Instructions
Preheat oven to 375 degrees F. In a medium bowl, whisk collectively flour, salt and baking soda pop; set aside.
In the plate of a power mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, steady and creamy. Keep mixing machine on low quickness and add mashed banana. Next add all dry elements (except oats and chocolates chips); mixing until just combined. Gently collapse in dish oats and chocolates chips with a wooden spoon.
Utilizing a cookie scoop, drop dough onto prepared baking sheet. Bake cookies for 0- 3 minutes or until edges become golden dark brown. If your cookies are as well thick for your liking, you can gently smoosh the dough down using the palm of the hand before baking. Makes about 20 cookies. Cookies should be kept in a covered container and can get softer and much more cake-like the next day after you bake them.
https://www.suncakemom.com -free deliciousness! Can't wait around to create these on the weekend.
P.S. Your Chicago reader rendezvous should start at EATaly's Nutella Bar. 😉
Appreciate your recipes!
The day before I left to head back 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 message me, The banana bread cookies may be the best thing you've available.” Yes, I've officially won his heart.
These cookies are soft in the middle having a slightly crisp edge. They're best when made out of extra ripe bananas (the kinds with spots on them). They also get softer by the day, if you like smooth cookies, try them the next day and you will fall in like. If you prefer crisp, bake them for a minute or two longer and enjoy after they cool.
Either way, if you love banana bread cookies or muffins, I'm sure you'll enjoy these. They're a breeze to whip up, as well! I'm quite specific you could do it in one bowl if it arrived right down to it. You can even experiment with the addition of in /2 glass coconut flakes. I attempted this in another of my batches and it had been absolutely fabulous. If you are a coconut lover, I recommend it.
Hope you love the cookies - make sure to tag your photos #ambitiouskitchen on Instagram so we can be baking close friends! xo!
Ingredients
/2 cup packed darkish glucose (or coconut sugars)
2 teaspoon vanilla extract
2 large extra ripe bananas, mashed
/4 cups white whole wheat flour or whole wheat pastry flour
/4 teaspoon salt
2/3 cup chocolate chips
Instructions
Preheat oven to 375 degrees F. In a medium bowl, whisk collectively flour, salt and baking soda pop; set aside.
In the plate of a power mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, steady and creamy. Keep mixing machine on low quickness and add mashed banana. Next add all dry elements (except oats and chocolates chips); mixing until just combined. Gently collapse in dish oats and chocolates chips with a wooden spoon.
Utilizing a cookie scoop, drop dough onto prepared baking sheet. Bake cookies for 0- 3 minutes or until edges become golden dark brown. If your cookies are as well thick for your liking, you can gently smoosh the dough down using the palm of the hand before baking. Makes about 20 cookies. Cookies should be kept in a covered container and can get softer and much more cake-like the next day after you bake them.
https://www.suncakemom.com -free deliciousness! Can't wait around to create these on the weekend.
P.S. Your Chicago reader rendezvous should start at EATaly's Nutella Bar. 😉
Appreciate your recipes!
