Banana Apple Chocolate Chunk Cookies Food

BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
• Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
• Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned.
• Cool for 5 minutes before removing to wire racks to cool completely.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

BANANA-APPLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mash banana, applesauce, and honey together in a bowl; add almond butter, butter, egg and stir until combined. Add coconut flour, oats, chocolate chunks, tapioca flour, baking soda, cinnamon, and salt to banana mixture, stir until dry ingredients are moist and form a dough.
• Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
• Bake until lightly brown, about 15 minutes. Let cool to room temperature, about 30 minutes.

SIMPLE BANANA-APPLE BREAD

Steps:

• Mix together flour, baking soda, salt, and sugar.
• Blend in eggs, oil, and milk.
• Stir in banana, apple, and nuts.
• Pour batter into greased loaf pan.
• Bake at 350 degrees for about 1 hour or until toothpick test comes out clean.

CHOCOLATE CHUNK BANANA BREAD

Steps:

• Melt the chocolate in a double boiler, stirring occasionally with a rubber spatula. (Alternatively, use a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl is not touching the water.) Flip a sheet pan upside-down, spray it with nonstick baking spray, and line it with parchment paper. Using an offset spatula, spread the melted chocolate in an even layer over the parchment paper. Place in the freezer to set, 30 minutes.
• In a small bowl, combine water and flax meal. Set aside to thicken, 30 minutes and up to overnight.
• Preheat oven to 350 F. Combine dry ingredients in a mixing bowl: both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
• Put the bananas and vanilla extract in a plastic deli container, then purée with an immersion blender, 30 seconds. Add the puréed banana to a large mixing bowl along with canola oil, apple cider (or orange juice), the flax mixture, and the sugar. Stir to combine. Add the dry ingredients and stir just to combine, until there's no visible flour. Stir in the chopped pecans.
• Pull chocolate from the freezer and break it up into shards. Using a rubber spatula, fold the shards into the batter. The folding motion will further break up the chocolate, which is okay.
• Spray a standard loaf pan with nonstick baking spray. Scrape batter into the pan and smooth out the top. Tap the pan on a hard surface to settle the batter. In a small bowl, mix the sugar and cinnamon and sprinkle on top of the batter. Bake 1 hour.
• Banana bread is done when a cake tester comes out clean. Let cool completely in the pan, then run a knife around the edge, invert onto a plate, slice, and serve.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

BANANA-OAT-APPLESAUCE COOKIES (OIL AND SUGAR FREE)

Steps:

• Preheat oven to 350 degrees.
• Mash bananas well in a medium size mixing bowl. I use a bean masher.
• Mix in applesauce.
• Stir in oats and cinnamon. Add more oats if it appears too wet. This photo shows the consistency I like.
• Add in your mix-ins of choice if desired, and optional sweetener.
• Use a medium sized cookie scoop to form rounds onto a baking sheet fitted with a non stick liner.
• Flatten rounds slightly with water dampened hand, to the thickness you like. (Getting your hand wet prevents the dough from sticking to your hand). These will not spread, so they will remain the same size.
• Bake in your preheated oven for about 15 minutes. They should be lightly brown. Cool on tray for a couple of minutes, then transfer to a wire rack to cool completely. They are delicious warm or cold, especially with a tall glass of ice cold Almond Milk! Enjoy! :)