Oh bananas. I love them so and they make so many delicious baked goods. They make banana bread, banana muffins, banana cupcakes, banana pancakes! I’ve never made banana cookies before. This recipe is banana everything cupcakes (sans walnuts) from Vegan Cookies Invade Your Cookie Jar. They are a chewy cookie, which I personally enjoy. I like a chewy comforting cookie, I used mini chocolate chips because that’s what I had on hand and I would recommend doing the same. Lots of tiny bursts of chocolate all throughout each bite.
They come out a little bit crispy on the edges with a fantastic golden colour. I ate two as soon as they had cooled down enough to eat. What can I say? I’m a sucker for anything banana and chocolate. The other great thing about this recipe? You only need one banana for it. On the weekend I’d made some banana chocolate chip muffins which used up three of my four overripe bananas. Usually when I have just one left I throw it out because I don’t know what to do with it. This recipe solves the problem!
So many chocolate chips! Easter is this weekend so let’s get the chocolate thing going early! Especially since it looks like we’re getting a white easter. We had a green Christmas and now we’re getting a snowy, blowy, icy Easter. Such is the risk when Easter falls so early in the year. I’m excited to have the weekend off and hang out with the people who mean the most to me. These cookies definitely won’t last until Sunday so I’m going to have to come up with something else to bring to Easter dinner.
While I mull over what to bring to Easter dinner I will continue to munch on these cookies. With a glass of soy milk, these are good cookies to eat with a cold glass of non dairy milk.
Banana Chocolate Chip Cookies
- 1 overripe banana
- 1/3 cup canola oil
- 2/3 cup sugar
- 1 tsp vanilla
- 3/4 cup plus 2 tbl all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 cups quick cooking oats
- 3/4 cup mini chocolate chips
Pre-heat oven to 350 and grease two baking sheets.
In a large bowl mash the banana using a fork or the paddle attachment on your stand mixer. Add the canola oil, sugar and vanilla. Stir to combine.
Add the flour, baking soda, salt and cinnamon, stir to combine.
Fold in the oats and the chocolate chips.
Using a tablespoon scoop the dough onto the prepared cookie sheet.
Bake for 10min or until golden on the edges.
Enjoy with a glass of nondairy milk!