The nearly crumbless cookie

I don’t like bananas, but I love this banana cookie. The banana taste isn’t overpowering, and the cookie is soft and fluffy.

The best part is, it isn’t messy! I did an experiment. To be sure about my findings, I ate multiple cookies. The finding was always the same: after eating an entire cookie, there would never be crumbs on your lap. At most, you would have one crumb, or just a small bit of chocolate on your finger. That is so manageable, and great for kiddos!

Here is the recipe for Banana Chocolate Chip Cookies:

INGREDIENTS:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes.

 

Thank you for sharing!

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