WHOLE WHEAT GRAINS Banana Oatmeal Chocolate Chip Cookies (made with coconut oil!)

The day before I still left to return to Minneapolis from Chicago, I made Tony these hearty banana chocolate chip cookies that basically taste like delicious banana bread. Two days later he text message me, The banana bread cookies might be a very important thing you’ve available.” Yes, I’ve officially won his heart.
These cookies are soft in the middle having a slightly sharp edge. They’re best when made with extra ripe bananas (the types with spots on them). In addition they get softer each day, so if you like smooth cookies, try them the very next day and you will fall in love. If you prefer crisp, bake them for a minute or two longer and enjoy after they great.
Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re very simple to make, as well! I’m quite particular you could get it done in one bowl if it emerged down to it. You can even experiment with the addition of in 1/2 cup coconut flakes. I attempted this in another of my batches and it had been absolutely fabulous. If you’re a coconut lover, I highly recommend it.
Hope you like the cookies – make sure to label your photos #ambitiouskitchen on Instagram so we can end up being baking close friends! xo!
1/2 cup packed dark brown glucose (or coconut sugars)
2 teaspoon vanilla extract
2 huge extra ripe bananas, mashed
1 1/4 cups white whole wheat grains or whole wheat grains pastry flour
1/4 teaspoon salt
2/3 cup chocolate chips
Preheat oven to 375 degrees F. Inside a medium bowl, whisk together flour, sodium and baking soda pop; set aside.
In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Maintain mixing machine on low rate and add mashed banana. Next add all dry ingredients (except oats and delicious chocolate chips); mixing up until just mixed. Gently collapse in dish oats and delicious chocolate chips with a wooden spoon.
Using a cookie scoop, drop dough onto prepared cooking sheet. Bake cookies for 10-13 a few minutes or until sides become golden dark brown. In case your cookies are too thick for the liking, it is possible to carefully smoosh the dough down with the palm of your hand before cooking. Makes about 20 cookies. Cookies ought to be stored in a protected container and can get softer and much more cake-like the following day once you bake them.
Dairy-free deliciousness! Can’t wait to make these on the weekend.
P.S. Your Chicago reader rendezvous should start at EATaly’s Nutella Bar. 😉
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