It’s taken me three days to get this post up, but certainly way less than that to finish these cookies. Soon, they’re going to become a staple in my everyday diet ha ha. Gosh, they are so addictive!
Who doesn’t love banana, PB and choc chips? And now, all together!? Plus my favourite wholemeal!!! (I am almost hyperventilating here.)
Sure, too many cookies can be bad for you, and I did somewhat promise healthy food on this blog, but I couldn’t help myself with this one.
Besides, we all need a balanced diet, don’t we? And by “balanced”, surely I mean a mixture of healthy recipes and the occasional indulgences. Comfort food makes for a happy tummy — and ultimately a happy soul. These cookies are so good, you’d be chomping them down guilt-free 🙂
The initial recipe called for just ordinary all-purpose flour, but if it isn’t a trend you’ve yet to observe: I don’t follow the rules.
Had some wholemeal flour with me at home, so I decided to replace with it instead. The result? Cookies that were slightly gritty when chewed, but in no way tasting anything less than those you’d find at Subway.
In fact, I dare say they taste better.
Banana PB Choc Chip Wholemeal Cookies
Adapted from Jessica’s recipe on How Sweet It Is
Yield: approximately 15-18 cookies
- 2 cups + 2 tbsp wholemeal flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 6 tbsp unsalted butter, melted and cooled
- 4 tbsp creamy peanut butter, melted and cooled (I used Adam’s All-Natural Unsalted)
- 3/4 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 1/2 ripe banana, mashed (I used Dole)
- 3/4 cup semi-sweet chocolate chips (I used Hershey’s)
1. Preheat the oven to 160 degrees C (approximately 325 degrees F).
2. Meanwhile, in a medium-sized mixing bowl, mix together the flour, salt and baking powder. Leave this aside.
3. Using a stand mixer (I use a Kenwood K stand mixer), whisk together the cooled peanut butter and butter with the brown sugar and granulated sugar until combined.
4. Beat in the egg yolk and vanilla extract until mixture is smooth. Add in the mashed banana and mix until mixture has consistency as shown below.
5. Remove the bowl from the mixer and gradually add in the flour mixture. Using a fork, combine the mixtures until a batter is formed. The batter will not be smooth because wholemeal flour is coarser than the usual all-purpose or self-raising flour. Fold in the chocolate chips.
6. Shape dough into small balls in your palm, to whatever size desired. Place these dough balls on a non-stick baking sheet about 2 inches apart.
7. Bake for 15 minutes, until the top is browned and the middle puffy. This will allow you to achieve the soft, chewy insides!
8. Once baked, remove from oven and allow to cool on a standing rack. Enjoy once completely cooled 🙂
Oh, and there’s one last thing you’ll be needing: lots, and LOTS of self-control.