Cookies, Desserts, Recipes

Chocolate Chip Banana Cookies

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I woke up on my 30th birthday last week just itching to bake. It was supposed to get up to 90 or 95 degrees that day, but I figured I could squeeze in some quick cookie-baking before my apartment got too warm.

Recently I started baking more with whole wheat flour, as you might have seen in the post on Whole Wheat S’more Cookies. In addition to its healthier aspects, whole wheat flour just gives cookies a nice extra nutty flavor. And if you add bananas and old-fashioned oats to chocolate chip cookies, there’s no reason you can’t have them for breakfast, right?

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I mean, look at these babies. They have oats bursting from every corner. And did I mention they have coconut flakes, which are oh-so-splendid with chocolate? For energy to start off the morning, I would take these cookies over a Clif bar any day of the week.

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These recipe is adapted ever so slightly from Cookie and Kate. I met Kathryne at my friend Veronica‘s food blogger party last month and have been hooked on her blog ever since. The photography and writing is just great, and I’ve definitely been inspired to continue experimenting with whole grains, especially in baking.

And thanks to her blog, I was able to have a plate of delicious cookies for breakfast on my 30th. Which really is the best way to kick off a birthday.

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Chocolate Chip Banana Cookies

Makes 2 dozen

  • 1 cup whole wheat pastry flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup turbinado sugar (or regular sugar)
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 large banana, mashed (about 1/3 cup)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup dark or semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. Line your baking sheets with parchment paper or a silicone baking mat.
  2. In a large bowl, sift together the flour, oats, baking powder, baking soda, and salt.
  3. In a large bowl or stand mixer with the paddle attachment, cream the butter with the two sugars. Add the egg, mashed banana, and vanilla extract. Stir in the flour mixture and mix just until combined. Mix in the coconut flakes and chocolate chips.
  4. Drop heaping tablespoons of dough about 3 inches apart onto the lined baking sheets. Flatten the cookies slightly with a spoon or the palm of your hand. Bake for 10 to 12 minutes, until the cookies are golden brown around the edges, being careful to not overbake.
  5. Allow the cookies to cool in the pan for a few minutes before transferring them to a cooling rack.

Adapted from Cookie and Kate

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