Blog

Banana Chocolate Chippers: They Go Together Like Peanut Butter & Jelly, Plus: Announcing the Winner of Amy’s Organics Giveaway Contest

There’s something amazingly delicious about the combination of bananas and chocolate
Be sure to check out three more tasty banana recipes below too!

             
Chocolate Banana Crunch                               Honey Fried Bananas  
       Banana Muffins

I happen to come up with these one day when I was preparing a meal for a friend who just had a new baby.  I was trying to think of something more interesting than the standard brownie or cookie but it couldn’t be too weird since there were going to be other lil’ ones eating them as well.  Hence, the banana chocolate chippers were born.

I made a double batch of these (so glad I did too!) and froze half of the dough so I can just pull some out when I need it for “freshly” baked cookies.

Banana Chocolate Chippers
makes ~24 cookies

2 “flax eggs” (2 Tb. ground flax seeds + 3 Tb. warm water)
1 C. non-dairy butter (Earth Balance), room temperature
1 tsp. pure vanilla extract
1 1/2 C. sugar (I like date sugar, coconut palm sugar or beet sugar)
2 1/4 C. flour (I used 1/2 all-purpose + 1/2 whole wheat)
1 tsp. salt (I like sea salt)
1 tsp. baking soda
1 ripe banana, mashed
12 oz. vegan chocolate chips (Trader Joe’s has vegan chocolate chips, or use dark chocolate)
Preheat oven to 375F.
In small bowl, create “flax eggs” by mixing together flax seeds and water.  Stir and set aside to thicken up.
In large bowl, cream together butter, vanilla and sugar.  Add in “flax eggs” and combine.
In separate large bowl, combine flour, salt and baking soda.  
Using electric beaters or large wooden spoon, add dry ingredients to wet and mix well.  Add in mashed banana and combine until thoroughly mixed.  
Stir in chocolate chips.
Place rounded teaspoons full onto un-greased cookie sheet.  Do not flatten, they will spread as they bake.
Bake for 8-10 minutes or until a light golden brown color.
Remove from oven and let cool on cookie sheet for 2 minutes, then place onto wire cooling rack.
Best served warm with a tall glass of almond or soy milk!
Store in air-tight container for up to one week.  Or freeze them for later.  Or make a double batch and freeze half the dough so you can pull it out as you want to bake them for freshly baked cookies!
Announcing the Winner of Amy’s Giveaway Contest

Thank you to everyone who entered the $70 Amy’s Organics Giveaway Contest!  I’ve chosen a winner using random.org and the winner is…..
Testing KT (xtin_t)
Please email me at veggiekids.blogspot@gmail.com with your information and I’ll pass it along to Amy’s who will send your prizes out right away.

2 Comments

  1. Oh, phew! I’m so glad you like them…honestly, sometimes I really love certain recipes but who knows if others really do..haha! I have some dough in my freezer for my late night snack cravings.

Leave a Response