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These chocolate chip cookies are augmented with hazelnuts, coconut, almond butter, bananas, and cinnamon, among other things. They are dense, complex, and very filling. They may not be as healthy as a fruit snack, but with all the ingredients, these cookies are certainly better than their plain chocolate chip cousin.
One thing you will notice missing is eggs. The banana and almond butter serve instead as a binding agent. The following recipe makes 12 tablespoon sized cookies.
Ingredients:
-1 1/4 cup flour
-1 cup chocolate chips
-1/2 cup hazelnuts (or whatever nut you like)
-1/4 cup oats
-1/8 cup flax seed
-1/4 cup shredded coconut
-1/4 cup granulated sugar
-1/4 cup brown sugar
-1 large banana
-1 tablespoon almond butter
-1/2 cup (1 stick) butter
-2 tsp yeast
-1 tsp cinnamon
-1/2 tsp salt
-Dash of black pepper for kick (optional
Supplies:
-Mixer w/ blade
-12 × 18 baking pan
-parchment paper
Instructions:
1. Preheat oven to 375°F.
2. In mixer, cream the butter, brown sugar, and white sugar until smooth. Add banana and almond butter.
3. Add everything else except the chocolate chips and hazelnuts. Mix until creamed. Add the chocolate chips and hazelnuts in last, mixing until distributed evenly.
4. Line 12 × 18 baking pan with ungreased parchment paper. Dispense heaping tablespoon sized cookie dough evenly on pan.
5. Bake 10-12 minutes, until top is slightly browned, and bottoms are not burnt. Allow to cool before serving.
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