Yesterday I learned that butter and sugar are not the most important factors for a delicious chocolate chip cookie.
Sometimes the healthy version of indulgent foods turns out bland, dry, chalky, etc. But I was so impressed with these cookies! To be honest, they taste like little chocolate chip banana breads, so if you’re not a banana fan you might want to find another substitute.
Speaking of bananas, that’s one of the three recommended ingredients. I also added a dash of cinnamon, a splash of vanilla, and a pinch of salt to the mixture. I suggest mashing and mixing until your arm wants to fall off.
I scooped large spoonfuls of the “dough” onto a cookie tray–these cookies won’t spread out so go ahead and put as many as possible on the tray!–baked at 350 for 18 minutes, then happily stuffed my face.
I first made these cookies for me and Mike Monday night as a Bachelor snack at our Brooklyn apartment. I loved them so much that I made them at home in New Hampshire last night.
You’ll need a big glass of milk for these! I hope you enjoy them as much as I do!