Cookies! Saw this recipe, and I had been thinking about ways to use bananas, so I just had to try it.
I found this recipe on my fav site – TwoPeasAndTheirPod and just had to give it a try!
I had a banana just calling to me in the freezer (freezer? see my waste not want not post) and since it was a rainy icky day – why not make a new kind of cookie!
In the recipe, one of the ingredients is an egg white – so here is a little bit of info on some of my favorite options in the kitchen! My favorite tool for separating egg is one similar to this one. Apparently my favorite tool isn’t available. But my fav part is the ability to put it on a bowl, crack my egg on the top part, and then just let it sit and separate all by itself! I know, what’s the big deal… sometime i have lots of eggs to separate and i’m not that talented with using the egg shell itself to make it all happen. I’m also a fan of using “egg whites” in a box! (I know, no egg whites in this recipe, but since we talking about egg parts…)
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Chocolate Banana Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch process or unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, melted and slightly cooled (or room temp)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 ripe banana mashed (½ cup)
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 – 1.5 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together the melted butter and sugars until combined.
- Add the mashed banana and mix until combined.
- Add the egg yolk and vanilla and mix again.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the chocolate chips.
- Use a small cookie scoop
- Place on the prepared baking sheet, about 2 inches apart.
- Bake the cookies for 10 minutes or until set but still soft in the center.
- Remove from the oven and sprinkle cookies with flaky sea salt.
- Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a cooling rack to cool completely.
Verdict:
These were a wonderful little addition to the cookie list! Fun option and something that feels decadent!
If you try these let me know what you think!
