Tuesday, September 22, 2009

Banana Chip Cookies

These are one of my favorite cookie recipes. I admit that I've been disenchanted with vegetarian desert recipes. But I've been a big fan of 101 Cookbooks blog for quite some time. Heidi finds a way to take very healthy, wholesome ingredients and turn them into delicious dishes. I've been making these cookies for my husband for a while now. He's got quite the sweet tooth and I feel better that he's eating cookies with whole wheat flour and natural raw sugar. Trust me when I write that these cookies are bursting with flavor and yummy goodness! The trick to baking these cookies is to NOT overcook them (7 minutes total). They might not seem fully cooked when you initially pull them out of the oven but, once they cool down, they are the perfect consistency. If you overcook them, they will turn out like rocks. Also, always use parchment paper when you're baking. I think it helps to turn out the perfect cookie every time (easy to find in the supermarket with the aluminum foil and saran wrap).

Banana Chip Cookie Recipe

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. I look for organic banana chips - the ones I like are made with organic coconut oil and bananas.
1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped
Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.
Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.
Make about 24 cookies.

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