Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

• 1 banana, mashed
• 2 eggs
• 1/4 cup oil(coconut oil works well here)
• 1 teaspoon vanilla extract 
• 1/2 teaspoon baking powder
• 1/2 cup sugar
• 1 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/3 cup white chocolate chips 

Method:

1. Preheat your oven to 350 degrees. 
2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
4. Fold in the white chocolate chips evenly. 
5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
7. Remove from the oven and let cool. Store in an airtight container for up to a week.