First of all, thank you for your sweet comments yesterday regarding my move to Chicago. I’m so thankful for all of your support and wonderful recommendations; it means so much to me. Apparently many of you either live in Chicago or have lived in Chicago and absolutely love it. This gives me hope that I’ll love it too. Perhaps one day I’ll do an Ambitious Kitchen dinner and be able to meet some of my Chicago readers!
But before we talk dinner, we must discuss dessert. And I’m quite certain that today is a lovely day to bake up a batch of cookies. Especially if you happen to have bananas on hand!
The day before I left to head back 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 me, “The banana bread cookies might be the best thing you’ve ever made.” Yes, I have officially won his heart.
I was actually quite surprised he loved them so much, particularly because the cookies are made with whole grains, coconut oil instead of butter and only 1/2 cup of brown sugar (or coconut sugar) in the entire recipe! I was expecting my sugar-loving boyfriend to say he was disappointed, but I’ve learned that when you can make anything taste like banana bread, men will love it.
These cookies are soft in the middle with a slightly crisp edge. They’re best when made with extra ripe bananas (the kinds with spots on them). They also get softer by the day, so if you like soft cookies, try them the next day and you’ll fall in love. If you prefer crisp, bake them for a minute or two longer and enjoy after they cool.
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 certain you could do it in one bowl if it came down to it. You can also experiment by adding in 1/2 cup coconut flakes. I tried this in one of my batches and it was absolutely fabulous. If you’re a coconut lover, I highly recommend it.
Hope you love the cookies – be sure to tag your photos #ambitiouskitchen on Instagram so we can be baking friends! xo!
- Serves: 20 cookies
- Serving size: 1 cookie
- Calories: 157
- Fat: 6.6g
- Carbohydrates: 23g
- Sugar: 10.7g
- Fiber: 2.3g
- Protein: 2.2g
- 1/3 cup melted coconut oil
- 1/2 cup packed dark brown sugar (or coconut sugar)
- 2 teaspoon vanilla extract
- 1 large egg
- 2 large extra ripe bananas, mashed
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups rolled oats
- 2/3 cup chocolate chips
- Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, salt and baking soda; set aside.
- In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in mashed banana. Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in bowl oats and chocolate chips with a wooden spoon.
- Using a cookie scoop, drop dough onto prepared baking sheet. Bake cookies for 10-13 minutes or until edges become golden brown. If your cookies are too thick for your liking, you can gently smoosh the dough down with the palm of your hand before baking. Makes about 20 cookies. Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.