Jumbo Fluffy Banana Chocolate Chip Cookies (Vegan)

Inspiration:  Favorite after school treat as a child

When these come out of the oven, they are crispy on the outside and fluffy and tender on the inside.  Delicious!  Make a big batch and freeze them.   Not overly sweet, they make an easy, ready-to-go snack or breakfast. 

Jumbo Fluffy Banana Chocolate Chip Cookies:  Makes 16 large cookies

• 4 very ripe bananas 
• 1T (15ml) of vanilla extract or vanilla paste
• 2T (30ml) of non dairy milk of your choice (I used vanilla rice milk)
• 2/3 cup (150ml) of softened vegan margarine (Becel now makes one)
• 3/4 (135g) cup of lightly packed brown sugar
• 2 3/4 (330g) cups of flour
• 2t of baking powder
• 1/4t of baking soda
• 1/4t of salt
• 1 generous cup of dark chocolate chips

How to Make Them:

Preheat the oven to 350°F (175°C) and place two racks in the upper portion of your oven.

In a medium bowl, purée the ripe bananas (4) using a potato masher.  Add the brown sugar (3/4 cup-135g), the vanilla (1T-15ml), the softened vegan margarine (2/3 cup -160g) and the non-dairy milk (2T-30ml).  Whisk together to combine.

In a separate bowl or large measuring cup, whisk together the flour (2 3/4 cups -330g), the baking powder (2t), the baking soda (1/4t) and the salt (1/4t).  

Add the dry ingredients to the banana mixture and stir to combine. Add the chocolate chips (1 generous cup).

Place generous spoonfuls of cookie batter on a parchment lined baking sheet.  Bake in the upper portion of your oven for 18 minutes, turning once for even colouring.  Cool on rack.  Can be frozen.  Enjoy!