Whole Wheat Banana Oatmeal Chocolates Chip Cookies (made With Coconut Essential Oil!)
Whole Wheat Banana Oatmeal Chocolates Chip Cookies (made With Coconut Essential Oil!)
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Chocolate cake in a restaurantThe day before I 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 bread cookies might be a very important thing you've available." Yes, I have officially won his center.
These cookies are smooth in the centre using a slightly crisp edge. They're best when made with extra ripe bananas (the kinds with spots on them). In addition they get softer by the day, if you like gentle cookies, try them the next day and you'll fall in love. If you prefer crisp, bake them for just a few minutes longer and revel in after they great.
Either way, if you love banana bread cookies or muffins, I'm sure you'll enjoy these. They're a breeze to whip up, too! I'm quite specific you could do it in one bowl if it arrived down to it. You can even experiment with the addition of in 1/2 glass coconut flakes. I tried this in another of my batches and it was absolutely fabulous. If you are a coconut enthusiast, I recommend it.
Hope you like the cookies - be sure to tag your photos #ambitiouskitchen on Instagram so we can end up being baking friends! xo!
1/2 cup packed dark brown sugars (or coconut glucose)
2 teaspoon vanilla extract
2 huge extra ripe bananas, mashed
1 1/4 cups white whole wheat flour or whole wheat grains pastry flour
1/4 teaspoon salt
2/3 cup chocolate chips
Preheat oven to 375 degrees F. In a medium bowl, whisk jointly flour, salt and baking soda; set aside.
In the plate of a power mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, clean and creamy. Maintain mixer on low acceleration and add mashed banana. Next add in all dry ingredients (except oats and chocolates chips); combining until just mixed. Gently collapse in bowl oats and delicious chocolate chips with a wooden spoon.
Using a cookie scoop, drop dough onto ready cooking sheet. Bake cookies for 10-13 minutes or until sides become golden brownish. In case your cookies are as well thick for the liking, it is possible to carefully smoosh the dough down with the palm of the hand before cooking. Makes about 20 cookies. Cookies should be kept in a covered container and will get softer and more cake-like the following day once you bake them.
Dairy-free deliciousness! Can't wait around to make these on the weekend.
P.S. Your Chicago reader rendezvous should begin at EATaly's Nutella Bar. 😉
Appreciate your recipes!

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