Banana Nut Chocolate Chip Cookies

Banana Nut Chocolate Chip CookieTo commence fall, I’m giving you a tasty little present. BANANA NUT (wait there is more) CHOCOLATE CHIP… COOKIES! I was so ecstatic about my chocolate chip cookie (CCC) discovery from a few weeks ago, I had to turn them into a fall favorite as well. I’m a big banana and pumpkin bread fan, especially during the colder months, but sometimes you just want it in cookie form.  You know… just a little bite of deliciousness to fulfill that sweet craving.  Similar to my CCC’s, these are the ultimate soft, chewy, melt in your mouth cookie. 

So, now… with today’s Autumnal Equinox, you can embrace it the right way. First, you must put on a big a sweater (who cares if its still 80 out), get your boots, infinity scarf, and pumpkin latte, oh and stylish knit leg warmers (b/c those totally help?); and cheers to a new fall season (with a banana nut chocolate chip cookie in each hand!).

Or… just make the cookies and eat them for breakfast with coffee like I do. :) 

Banana Nut Chocolate Chip Cookie 

Banana Nut Chocolate Chip Cookies
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  1. 1/2 cup coconut crystals
  2. 1/4 cup local honey
  3. 1/4 cup palm shortening
  4. 1 egg
  5. 3 overly ripe bananas, mashed
  6. 1 teaspoon sea salt
  7. 1 teaspoon baking powder
  8. 2 teaspoons vanilla extract
  9. 2 cups almond flour
  10. 1 cup coconut flour
  11. 1/2 cup Enjoy Life Chocolate Chunks
  12. 3/4 cup walnuts, chopped
  1. Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or a Silpat silicon baking sheet.
  2. In a large bowl, mix the flours, baking powder and salt together, then set aside. Next, in a standing mixer, combine the coconut crystals, honey and shortening. Mix on medium speed until mixture is fluffy. Add in the bananas, eggs and vanilla and continue mixing until well combined.
  3. Then, take flour mixture and add it to the banana mixture. Mix on low until dough is smooth. Lastly, stir in chocolate chips and walnuts. Place the cookie dough (the entire bowl) into the refrigerator for 1 to 2 hours to chill. Or to speed up the process, put the dough into the freezer for 30 minutes. This allows dough to become formable.
  4. Once dough is ready, using a ice cream scooper and form round, golf sized balls. Then, with your hands flatten the dough making a cookie shape, about 2 inches in diameter and 1/2 inch thick. Continue to do this with all the dough. Bake for 10-15 minutes or until the cookies are golden brown (oven time varies depending on your oven). Cool completely on a wire rack, about 15 minutes before serving.
Jamie Danno

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