Banana, peanut butter chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Ingredients1 cup granulated sugar3/4 cup coconut oil2 overripe bananas, mashed1 large egg1 teaspoon pure vanilla extract1 1/2 cups rolled oats1 1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmeg1 cup dark chocolate chips1/2 cup of peanut butter
Preheat the oven to 350 degrees F.
In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.
Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.
Read more at: https://www.foodnetwork.com/recipes/banana-chocolate-chip-cookies.html?oc=linkback
Serving Size: 1 1/2 tbsp cookies
In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.
In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.
Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.
Read more at: https://www.foodnetwork.com/recipes/banana-chocolate-chip-cookies.html?oc=linkback
Serving Size: 1 1/2 tbsp cookies
Nutritional Info Amount Per Serving
- Calories: 146.4
- Total Fat: 8.3 g
- Cholesterol: 6.2 mg
- Sodium: 104.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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