I had two very ripe bananas to use up so I decided to make cookies with them. I looked through my baking pantry and realized I had a little bit of shredded coconut, milk chocolate chips and walnut pieces leftover from a previous recipe. My kids and I thought all of those ingredients together would make fantastic cookies – we were right. We had fun making them and enjoyed smelling them bake. They were light and fluffy, slightly sweet with the banana, coconut and milk chocolate while the nuts were crunchy. They reminded me of a muffin top – the best part of the muffin. My kids LOVED them and so did I. My husband and neighbors also enjoyed them too. This recipe is a great way to use up those extra ingredients you have lying around.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup white sugar
- 2/3 cup butter, softened
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup mashed bananas (about 2 large, very ripe, bananas)
- 1 cup milk chocolate chips
- 1/2 cup shredded coconut, sweetened
- 1/2 cup walnut pieces
Preheat oven to 375 degrees. Spray the cookie sheet with cooking spray.
Sift the flour, baking powder, salt, and baking soda together, and set aside. Mash the bananas until creamy smooth.
A perfect job for my little ones
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, coconut and walnuts. Drop by spoonfuls onto prepared cookie sheets.
Bake for 10-12 minutes or until golden brown. If you are doing two batches with the same cookie sheet, make sure to let the cookie sheet cool completely before adding more cookie dough. Let cookies cool on rack. Enjoy.