Indulge your sweet tooth without the guilt with these irresistibly gooey Chiquita Banana Chocolate Chip Cookies! Perfectly vegan and bursting with the natural sweetness of ripe bananas, these cookies are not just a treat; they’re a delightful experience that will leave your taste buds dancing. With just 22 minutes from prep to plate, you’ll be savoring warm, melty chocolate chips nestled in a soft, chewy cookie in no time. Ready to bake up a batch of happiness? Let’s dive into this simple yet scrumptious recipe that’s sure to become a family favorite!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Vegan
Serves: 18 cookies
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup coconut oil, melted
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, thoroughly mash the ripe Chiquita bananas using a fork until they are smooth and creamy with minimal lumps.
- Add melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Mix well until all ingredients are completely combined and create a smooth, uniform mixture.
- In a separate bowl, whisk together almond flour, rolled oats, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the banana mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the vegan chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your fingertips to help them spread evenly during baking.
- Bake in the preheated oven for 12 minutes, or until the edges are golden brown and the cookies are set but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Choose the Right Bananas: For the best flavor and sweetness, use very ripe Chiquita bananas that are speckled with brown spots. The riper, the better!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough: If you have time, consider chilling the cookie dough for about 30 minutes before baking. This helps the cookies hold their shape better and enhances the flavors.
- Use Parchment Paper: Lining your baking sheet with parchment paper ensures easy removal and prevents the cookies from sticking.
- Experiment with Add-ins: Feel free to customize your cookies by adding nuts, dried fruits, or even a sprinkle of cinnamon for an extra flavor kick.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be golden around the edges but still soft in the center for that perfect gooey texture.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can also be refrigerated for longer shelf life, but they’re best enjoyed fresh!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
