SO I made my Banana Chocolate chip cookies tonight. It's my kids favorite way for me to use up the over ripe bananas. I think sometimes they let them go brown in the hopes that maybe mom will make cookies out of them. This time around I used a different recipe I found online and they were just as good. I used coconut sugar in place of regular processed white sugar. If you have never used coconut sugar, it is an all natural unprocessed plant based sugar alternative that is made completely of coconuts. You can use it cup for cup in place of white sugar in recipes, coffee and more. I love it!  Following is the new recipe.  I just mixed with a fork till the flour, also I added each item, in order to the bowl and they turned out fine. :)

Banana Cookies Recipe

INGREDIENTS

• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

METHOD

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.