Whole Wheat Banana Oatmeal Chocolates Chip Cookies (made out of coconut essential oil!)

Your 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 times later he text me, The banana breads cookies may be the best thing you’ve ever made.” Yes, I’ve officially won his heart.
These cookies are soft in the centre using 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 soft cookies, try them the next day and you’ll fall in love. If you like 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 make, too! I’m quite certain you could get it done in one bowl if it emerged down to it. You can also experiment by adding in 1/2 glass coconut flakes. I attempted this in one of my batches and it was absolutely fabulous. If you are a coconut lover, I highly recommend it.
Hope you love the cookies – make sure to tag your photos #ambitiouskitchen on Instagram thus we can end up being baking friends! xo!
Ingredients
1/2 cup packed darkish glucose (or coconut glucose)
2 teaspoon vanilla extract
2 huge extra ripe bananas, mashed
1 1/4 cups white whole wheat flour or whole wheat pastry flour
1/4 teaspoon salt
2/3 cup chocolate chips
Instructions
Preheat oven to 375 degrees F. In a moderate bowl, whisk together flour, salt and baking soda pop; set aside.
In the plate of a power mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, clean and creamy. Keep mixing machine on low swiftness and add in mashed banana. Next add all dry elements (except oats and delicious chocolate chips); mixing up until just combined. Gently fold in dish oats and chocolate chips using a wooden spoon.
Using a cookie scoop, drop dough onto prepared baking sheet. Bake cookies for 10-13 moments or until edges become golden brown. If your cookies are as well thick a muslim liking, you can gently smoosh the dough down using the palm of your hand before cooking. Makes about 20 cookies. Cookies ought to be kept 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 around to create these on the weekend.
P.S. Your Chicago audience rendezvous should begin at EATaly’s Nutella Bar. 😉
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