Chocolate Chip Banana Cookies

A recipe?

What?

Yes. A recipe. It’s been awhile, I know. But finally, I had time to get some baking done. 

We’ve been on a serious chocolate and banana kick lately. It all started with chocolate covered banana pops. And then some more. And then some more. We literally haven’t gone more than a few days without some in the freezer the past few months.  I’m not complaining. (Unless Erik eats the last one. Then I might complain).

Sometimes there’s just nothing better than the wonderful combination of chocolate and bananas. Add some flour, sugar, and a mixer and you’ve got some delicious cookies! So here we go.

Chocolate Chip Banana Cookies

* Makes about a dozen medium-sized cookies 
Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (To make them vegan, I used Earth Balance organic soy free coconut spread)
• 1 cup organic cane sugar
• 1 large ripe banana
• 1 teaspoon pure vanilla extract
• 2 tablespoons almond milk (or any other milk)
• 3/4 cup chocolate chips

Instructions:

• Preheat oven at 350 degrees.
• Combine flour, baking soda and salt in a medium bowl.
• In a mixer (or using hand mixer) cream together the butter and sugar. Then add your ripe banana, vanilla, milk, and beat.
• Slowly add the dry ingredients into the wet, continuing to beat until just mixed.
• Fold in chocolate chips.
• Place on a cookie sheet (I cover my cookie sheet with parchment paper to make for easier clean-up), press down, and bake for about 10 minutes or until golden.