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These soft cookies have a cake-like texture and lots of banana flavor that folks seem to love, promises Vicki Raatz of Waterloo, Wisconsin.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Banana Chocolate Chip Cookies in Light & Tasty February/March 2007, p21
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Reviewed on Mar. 25, 2012 by ahtnamasjmb
I made my second batch of these today, and this time I used coconut oil in place of butter, half the sugar, and more bananas and I think they are even better =] Thanks so much for this amazing recipe!
Reviewed on Mar. 24, 2012 by ahtnamasjmb
I am going to have to say, these are the most amazing cookies I have ever made/had. I am saving this recipe for the rest of my life! I used more bananas than called for, and probably more chocolate(what girl wouldn't). They turned out so amazing and soft. The banana wasn't too much which was shocking since I added more than called for. Either way I am making more of these tomorrow, and this will be the only reason I buy bananas! YUMMM
Reviewed on Feb. 18, 2012 by AbbottBeth
These soft cookies have been a big hit with my husband and others who have tried them - I'm sure I will be making them often, especially when I end up with some overripe bananas!
Reviewed on Jan. 30, 2012 by dustinslove
Love these. not to sweet really seem good for you. My kids ask for these all the time
Reviewed on Jan. 13, 2012 by Aili
I triple this recipe. Everyone in my family loves them, and my daughter's school friends and my husband's coworkers. To make it a little bit healthier, I use half spelt flour (whole grain) and half all purpose. I also mash the bananas with the baking soda and let them froth while I mix the other wet ingredients, which makes the cookies a little fluffier (Alton Brown explains the science of it). Love them, make them often!
Reviewed on Jan. 12, 2012 by Adf3180
I made this recipe last night, OMG it was so good. It taste life a cookie muffin. I will be making this recipe all the time to curve my sweet tooth for chocolate chip cookies.
Reviewed on Jan. 03, 2012 by ajlien73
I missed the part that said they would be cake-like haha. oops. not bad though. I replaced the sugar with honey, and the butter with applesauce to make a bit healthier. also, used peanut butter chips, instead of regular. I think I'll keep the recipe saved, but instead of making like cookies, I'll pour the batter in the 15x10 pan and make bars to cut out? we'll see how that one goes!
Reviewed on Jan. 03, 2012 by Theresa Bour
Great cookie! I added dried fruit also. Kids loved it as breckfast cookie
Reviewed on Jan. 02, 2012 by poptartsrock
These should be called,what they really are, which is pancakes! They come out the same, which is fine but not what I was expecting. I will make these again but play with the recipe some.
Reviewed on Dec. 31, 2011 by twomanydogs
Very tasty - I like that the cookies are nice & fluffy, and have just the right amount of banana flavor.For my cookies, I followed the recipe - except I used a whole banana rather than measuring the amount.Will save this recipe to make again.
Very tasty - I like that the cookies are nice & fluffy, and have just the right amount of banana flavor.
For my cookies, I followed the recipe - except I used a whole banana rather than measuring the amount.
Will save this recipe to make again.
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