Banana Chocolate Chip Cookies

As I mentioned before, this summer we are doing a summer-long baking unit study. The kids are learning about units, measurement, chemistry and food safety. Oh, and they are definitely learning about the five senses as well as business skills (they have had several bake sales).

This week, we baked these yummy banana chocolate chip cookies. They have no added sugar and can be made gluten-free with the appropriate flour substitute. We tried these cookies with wheat flour and almond flour. Both ways were delicious...actually, I preferred the almond flour cookies. But almond flour can be expensive, so flour will suffice.

The cookies make the entire house smell like a chocolate covered banana baking inside warm brioche. Doesn't get much better than that, does it?

The Recipe
Ingredients:

•  2 ¼ cup flour, gluten-free or almond work well
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups coconut oil
• 2 overly ripe mashed bananas
• 1 tsp vanilla
• 2 eggs
• 2 cups chocolate chips
• 1 cup chopped pecans

 
Directions:

1. In a medium bowl, mix together flour, salt, and baking soda.
2. In another bowl, mix the oil, bananas, vanilla, and eggs together. Whisk in the dry ingredients.
3. Fold in the chocolate chips and the nuts.
4. Bake at 375 F for 11 minutes.