Ingredients
- 2 tablespoons melted and cooled coconut oil (or sub melted butter or vegan butter)
- 1/2 cup mashed ripe banana (from 1 medium ripe banana)
- 1/4 cup brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Directions
- In a large bowl, add the melted and cooled coconut oil, mashed banana, sugar, egg, and vanilla extract. Mix until well combined and smooth
- Add in flour, baking soda, cinnamon, chocolate chips, and salt. Mix until a soft dough forms. Allow the dough to chill in the fridge for 5 minutes while you preheat the oven
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside
- Use your hands to roll the dough into golf-sized balls (it will be softer, but that’s okay). Place on a prepared cookie sheet, then flatten each dough ball with the palm of your hand, keeping the cookies nice and round. They should be about 1/4 inch thick before baking so they remain nice, thick, and fluffy. Bake for 9-12 minutes
- Remove from the oven, let the cookies firm up on the baking sheet for 5-10 minutes, then transfer to a wire rack and let them cool completely. Makes about 12-14 cookies
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