Who doesn’t love homemade chocolate chip cookies? I have one better….homemade whole-wheat banana chocolate chip cookies. They are delicious and a healthier version of an old classic. I add the baked bananas to the recipe to add moisture and a natural sweetness to the cookies. I must admit I used to make the ones that come in a package and in 12 minutes I would have warm cookies with no mixing required.
I just started dabbling in the baking arena. I will cook a whole Thanksgiving 6 course dinner but something about baking was intimidating to me. You would think with my science background I would love the idea of measuring and mixing but I prefer to cook with a dash of this and a dash of that.
My love of baking evolved as my children have grown. I now enjoy baking with the kids and sitting by the oven door waiting for our masterpiece to be done. I now have a handheld electric mixer and a ton of mixing bowls. Now I try to bake any chance I get with my two little helpers, it’s a great way to spend quality time together.
Since these cookies are whole wheat they are more satisfying and filling so you won’t need to eat a dozen at one sitting. Once you make these cookies this will be your go to recipe for chocolate chip cookies.
Whole Wheat Banana Chocolate Chip Cookies
2-1/2 cups of whole-wheat flour
1/2 cup of brown sugar
1 cup of cane sugar
2 cups of semisweet chocolate chips
2 large eggs
1/2 cup of butter at room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
1. Preheat oven to 350 degrees.
2. Bake bananas in their peel for 10-15 minutes until the skin darkens and they are soft inside.
3. Whisk all dry ingredients together flour, baking soda, and salt.
4. In a separate bowl combine butter and sugars with a whisk or electric beater until well incorporated then add vanilla, bananas, and eggs.
5. Stir dry ingredients into wet ingredients then add chocolate chips.
6. Using a tablespoon drop cookie dough onto cookie sheet bake for 12-15 minutes.
* Recipe makes 30 yummy cookies.
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Bernice first started Yummy Tummy Cooking when her son was 2 years old. After being a little disappointed and down right scared at times (meat sticks in a jar…need I say more) with the food selection at the supermarket, she started making her children’s meals at home. Most weekends you can find her in the kitchen, supermarket or local farmers markets. Bernice’s philosophy to what she feeds her family is simple – try to buy local and organic. She has a bachelor’s degree in chemistry; if she has to refer to her degree to decipher the ingredients, she doesn’t buy it. If she can’t read it, they don’t eat it….that simple!