Banana Bread-Style Soft Cookies with Chocolate Chips and Chopped Pecans
This banana bread-inspired cookie is my husband's favorite cookie that I've made! It has all of the flavors of banana bread - banana, nuts, cinnamon, chocolate - as well as the soft, cake-like texture on the inside, but it's in the shape of a (very large) cookie. It also happens to be low FODMAP and gluten free, so it's suitable for many dietary needs, making it the perfect holiday cookie for everyone!
Prep Time: 15 minutes
Cook Time: 12 minutes
Equipment Needed: Hand Mixer
Ingredients (yields 16 large cookies):
2 C Gluten-free all purpose flour (You can use traditional all purpose flour if gluten-free flour is not required. Make sure flour is low FODMAP if needed - I like Bob's Red Mill Gluten Free All Purpose Flour or Trader Joe's Gluten Free All Purpose Flour.)
3/4 C sugar
4 Tbsp butter (I like to use Kerrygold grass-fed butter)
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 1/2 medium bananas, ripe (store the remainder in the fridge or freezer!)
1/4 C pure maple syrup
1 large egg, scrambled, raw
1/2 C dark chocolate morsels (I like Enjoy Life brand or Ghirardelli brand semisweet chocolate morsels. Make sure chocolate does not contain lactose or other FODMAPs, if needed.)
1/2 C pecan halves, unsalted
Nonstick cooking spray
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mash banana with a fork. Set aside.
3. In a separate large bowl, add sugar and butter. Use a hand mixer to cream butter and sugar together.
4. Add flour, baking soda, salt and cinnamon to bowl with butter and sugar. Use a spoon to mix ingredients together. Set aside.
5. Add scrambled egg and maple syrup to banana. Use hand mixer to combine until just smooth. Do not over mix.
6. Add dry ingredients to wet ingredients. Use a large spoon to mix until dough forms and ingredients are well-combined. The consistency should be somewhere in between a batter and a cookie dough, slightly liquid-like.
7. Chop pecans into small pieces. Add chocolate chips and chopped pecans. Mix dough again until just combined.
8. Spray two large baking sheets with nonstick spray. Use the spoon to scoop dough onto baking sheet, using your hand to remove dough from spoon. The cookies will spread slightly once on the baking sheet and should be approximately 2 inches in diameter. Leave plenty of extra room around each cookie, as they will expand in the oven.
9. Bake in oven at 350 degrees Fahrenheit for 10-12 minutes. They will still look somewhat pale when finished. Allow cookies to sit for at least 10 minutes once removing them from oven. Enjoy!
*Please Note: This recipe is not made with any gluten-containing ingredients. If you need to avoid all possible sources of cross contamination, such as in the case of celiac disease, I recommend using certified gluten free products, including spices.
Nutritional Analysis Per Serving (1 serving = 1 large cookie):
Calories 182 calories, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 22 mg, Carbohydrates 30 g, Fiber 3 g, Protein 3 g, Sodium 97 mg, Calcium 18 mg
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