These cookies are perfect for when you need great chocolate flavor. They have just a little fat from the nondairy butter, and bananas replace the eggs. When I developed this recipe, it was my intentions to make cookies, but they ended up tasting more like brownies. Bake this recipe in cookie form or in a pan, as actual brownies.
– ½ cup nondairy butter, softened
– 1 ½ cups raw sugar
– ½ banana, mashed
– 2 teaspoons real vanilla extract
– 2 cups oat flour
– ⅔ cup cocoa powder
– ¾ teaspoon baking soda
– ¼ teaspoon salt
– 2 cups semisweet chocolate chips
* Makes about 24 small or 12 large cookies
1. Preheat the oven to 350 degrees F. In a large bowl, beat the butter, sugar, banana, and vanilla extract with a hand mixer until light and fluffy.
2. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Stir the flour mixture into the butter mixture until well blended. Stir in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until set. Cool slightly on the baking sheets before transferring to wire racks to cool completely.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.