I’ve clearly been making a lot of cookies lately. I made my whole grain chocolate chip cookies a couple dozen times over the last two weeks plus some cookies for my mom for Mother’s day… and apparently I wasn’t done just yet. When I got home from work and saw some extra brown bananas, I started craving banana bread pretty hard. My loaf pan was dirty (not even sure how, I haven’t used that thing in a while!) but I already had mashed up the bananas at that point, so I decided to change course and make some extra soft, cakey cookies.
Oh yes Very cakey cookies. These cookies are so so so soft. Pillows of cakey goodness. (Sorry, I think I’m a little obsessed with the texture!) Like drops of banana bread on a pan. When you make these, you’ll find that this is a very wet cookie dough. Drop the dough into little cookie shaped piles – it will rise and get a little fluffier, but it wont spread out to the sides, so the shape you give your cookies is the shape they’ll have.
Have I mentioned these are vegan, gluten free, AND naturally sweetened? I’m going to go ahead and suggest you eat these bad boys for breakfast, because they’re basically the healthiest cookie I’ve ever seen. At least a little better than your standard banana bread (which is an acceptable breakfast, right?)
I don’t normally make my banana bread with chocolate chips, but Josh isn’t a fan of nuts. If I thought I could have eaten a dozen of these on my own, I would’ve skipped the chocolate chips and added pecans. Do whatever you prefer, even a mix of both! I’m pretty certain peanut butter chips would be a killer addition, too!