A Little Nutty Chocolate Chip Cookies
These cookies are sweet, salty, chocolatey, with a hints of nuts, maple, and banana. They are aptly named not only because they include mixed nut butter, but also because they also drove me a little nutty as I was testing them to get the flavor and texture just right.
For nut butter, I made my own out of mixed nuts by blending them in the food processor for about 5 minutes until totally smooth. I like the complex flavor of the mixed nut butter, but I think you should be able to sub any nut butter without an issue.
To take these cookies from “a little nutty” to “wow, real nutty,” add 1/4 c of chopped nuts to the dough.
Tip #1: do not store in a plastic container because they will soften up too much. Store on a plate covered with aluminum foil to keep them from getting too moist.
A Little Nutty Chocolate Chip Cookies
makes about 25 cookies
ingredients
1 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 c brown sugar
1/2½c maple syrup
1/4 c + 1 tbsp nut butter of choice
1 tsp vanilla extract
2 tbsp coconut oil
1/4 c mashed ripe banana
1/2 c chocolate chips
method
Preheat the oven to 350 F.
In a microwave safe bowl, microwave the coconut oil and banana until melted. Whisk together until mostly smooth and set aside.
In a medium sized bowl, whisk together flour, baking soda, and salt until well combined.
In a large bowl, whisk the brown sugar, maple syrup, nut butter, vanilla extract, and banana/coconut oil mixture until smooth.
Gradually stir dry ingredients into wet ingredients until well combined. Stir in chocolate chips.
Scoop tablespoon sized balls of dough onto a lined cookie sheet. The dough will be sticky, so use a spoon to get the dough out of the scoop and onto the baking sheet.
Bake for 10-12 minutes, until bottoms of cookies are golden brown. Let them cool completely on a cooling rack.
Serve immediately or store on a plate covered with aluminum foil once they’re completely cooled.
