If there are bananas in the cookies, that makes them healthy right? These are a great source of potassium with a good dose of antioxidants in the chocolate chips.
They freeze wonderfully and, according to Rose, can be eating straight from the freezer. She can hear me taking one of these out from the other room.
The recipe calls for milk chocolate chips, which are very yummy, but the last time I made them I used peanut butter/chocolate chips. Oh my. If you can find them, try it!
These are soft fluffy pillows of cookies due to the acid in the bananas reacting with the baking soda.
Baking tip: I measured the 1 cup of banana in a 2 cup measuring cup so that when I mixed the baking soda in, there was room for it to bubble up.
Banana Chocolate Chip Cookies
slightly adapted from Vanilla Garlic
1 cup mashed bananas
1 tsp baking soda
1/2 cup unsalted butter, room temp
1 cup sugar
1 egg, room temp
2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup milk chocolate chips
1. Preheat oven to 350F.
2. Mix the mashed bananas and baking soda together and let sit for 2 minutes.
3. Cream butter and sugar until light and fluffy. Add the egg and continue to beat until fully incorporated.
4. Mix the banana mixture into the butter mixture. Mix the flour, salt and spices and mix into the butter mixture until just combined.
5. Fold in the chocolate chips. Drop dollops onto a parchment paper lined baking sheet. I used my 1 inch cookie scoop. Bake for 11-15 minutes or until golden brown. Let cool on wire rack.