Easy banana and chocolate chips cookies, perfect for a back to school snack, ideal to use up those ripe bananas nobody would eat!

This banana and chocolate chips cookies are your answer in case, like me, on a regular basis you have some bananas that are getting too dark or too mushy to be enjoyed just like that, and at the same time you are done with baking banana bread and you hate the idea of throwing the bananas away.

To be honest there is nothing like banana and chocolate chips cookies as an Italian classic, but I found this recipe in an Italian food blog (bohemycake.it) and I translated it for you because it’s super easy and convenient! Indeed by baking this banana and chocolate chips cookies you will use up 4 ripe bananas (the ripest, the better) and you will prepare an healthy snack for your whole family (low sugar, high vitamin B, iron and potassium, no animal fat, no butter) in 30 minutes max!!!! These banana and chocolate chips cookies are crunchy on the outside and chewy on the inside and are ideal for breakfast, snack and for take away dessert. They can be stored in a jar for a few days, but if you like the banana aftertaste, I am sure they will be gone before you know it!

With the quantities that follow you will obtain approximately 40 banana and chocolate chips cookie, but don’t worry, if you only have two bananas available you can easily half the dose!

INGREDIENTS FOR 40 BANANA AND CHOCOLATE CHIPS COOKIES

4 ripe bananas

1/3 cup granulated sugar (70 gr.)

1/3 cup  vegetable oil (80 ml. – I used coconut oil)

2 and 1/3 cups all purpose flour (560 gr.)

1 cup dark or semisweet chocolate chips (180 gr.)

2 pinches (1/4 tsp) baking soda (2 pizzichi)

DIRECTIONS FOR BANANAS AND CHOCOLATE CHIPS COOKIES:

In a bowl, cut the bananas (deprived of their peels) and add sugar and oil (coconut). Smash the bananas with a fork and mix in very well the sugar and oil. Turn on your over at 350-355 F. (180 C.).

Add the flour and baking soda and mix until it forms a ball.

Wet your hands, make small balls (about 1 tbs. dough size) and place them on an oven sheet lined with parchment paper.

Bake at 350-355 F. for about 15-20 minutes or until they get darker. Let cool off and serve. They don’t only taste great but the look super cute and yummy!

LEARNT IT, MADE IT, LOVED IT!

TIPS

– Don’t forget to wet your hands to shape the little balls otherwise you will get a sticky mess.

– The taste of bananas in these cookies is truly overpowering so make sure your public likes bananas before servings these treats.

– If the banana and chocolate chips cookies seem like not to get any color while in the oven, try to turn up the “broil” function for a couple of minutes before taking it out.

If you are a cookies lover, check out also:

• corn flakes and raisins cookies
• Easter butter cookies with vegan lemon cream
• Italian cantucci biscotti
• Ghosts and black cats cookies
• Nutella bites
• Soft chocolate chips and yogurt cookies
• Traditional dame’s kisses.

If you are more for muffins, instead, check out:

• gluten free and dairy free apple muffins
• golden apple muffins
• Yogurt and chocolate chips muffins

I really hope my bananas and chocolate chips cookies recipe will please your tastes, and if does,

please don’t forget to share it, like it, leave a comment, subscribe, and help support my blog!

And If you gave this recipe a try, I would love if you’d share it

in your social media and tag me #silviaitaliangoodness !

Much thanks,

Silvia





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