Using Banana Flour to make Chocolate Chip Cookies
Hearthy Foods has done it again! BANANA FLOUR. These chocolate chip cookies are chewy and moist with the perfect balance of slightly tangy banana and chocolate. This recipe took me quite some time to develop. I hope you enjoy it!
Ingredients
(8 large cookies or 16 small cookies)
1/3 cup, packed (50g) dark brown sugar
1/4 cup melted butter/coconut oil (room temp)
1 large egg, beaten (room temp)
1 tsp vanilla extract
3/4 cup, packed (100g) Hearthy ripe banana flour
3 tbsp (25g) Hearthy oat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (50g) dark chocolate chips
Recipe
Preheat your oven to 375°F.
In a large bowl, mix the brown sugar with the melted butter/oil using a fork.
Add the beaten egg and mix until completely smooth. Then stir in the vanilla extract.
Now switch to a rubber spatula and pour in the banana flour first. Mix it most of the way through, then add the oat flour along with the baking powder and salt.
Fold it in, mashing any visible clumps. Once smooth, fold in the chocolate chips.
Line a baking sheet with parchment paper. Use a cookie scooper to place 2 generous tbsps per cookie on the baking sheet. Stagger the cookies in a zigzag pattern to leave space for them to spread while baking. You can use one scoop per cookie if you prefer smaller cookies.
Bake for 6 minutes at 375°F on the middle rack. Let sit for 10-15 minutes before serving. Optional: Sprinkle with coarse sea salt!
