Banana Chocolate Chip Cookies (Vegan)

Facebook is the biggest waste of my time. I refuse to delete mine because it serves as a photo back-up and sometimes, but rarely, as a form of communication when all else fails. Facebook is our secret stalking device, our irrelevant news source, and our "safe place" to rant about everything from Beyonce to the 2016 election.

Sometimes Facebook works magic and introduces me to some intriguing food posts. Last week, Facebook 'fed' me Food52's genius vegan chocolate chip cookie recipe, giving me one final reason to stay indefinitely connected to my 323 friends. 


The vegan cookie recipe featured on Food52 was adapted from it's original creators, Erin Patinkin and Agatha Kulaga of Ovenly. I adapted the recipe even further to fit the ingredient stock in my kitchen. I had some ripe bananas waiting to be made into banana bread, so I incorporated them into this recipe by subbing them in for half of the fat. I also swapped canola oil out for coconut oil. Ultimately, I devised a recipe for chocolate chip banana bread in the form of a soft-baked cookie.




So if you're in a rut and can't decide between cookies and banana bread, here's your solution. Don't thank me, thank Facebook..(okay, you can thank me too).


Banana Chocolate Chip Cookies (Vegan)
yield: 18 cookies
adapted from: food52

Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup organic cane sugar
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/4 cup mashed ripe banana
- 5 tablespoons water
- 1-1/4 cups chopped dark chocolate

Method:
  1. Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper or a silicone baking liner. 
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. 
  3. In a separate bowl, use an electric mixer or a hand whisk to combine the sugars, coconut oil, banana, and water for 2 minutes or until smooth. 
  4. Add the flour to the sugar mixture and mix only until the flour is combined. 
  5. Scoop the dough onto the lined sheet pans and bake for 10-12 minutes or until the bottom edges are golden. 
  6. Let cool completely. Store in a sealed container for up to 5 days. 

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Maira Gall