I wanted to make something with chocolate and pistachios. I ruminated over 3-4 different ideas, but really wasn’t sure how to execute them. I looked around, and then I saw it, the spotty banana ready to be used for baking.
I knew I wanted cookies, so I dreamt up these banana bread cookies, and she was born – the CHOCOLATE PISTACHIO BANANA BREAD COOKIE.
I know, it sounds like a lot, but its a good combination, just trust me! The banana in the batter makes these cookies light and fluffy, while the pistachios and dark chocolate add a rich and nutty flavor.
These aren’t your typical cookies, as they don’t flatten out as much as normal, but I’m kind of a fan. They are like little pillows of joy filled with crunchy nuts and soft dark chocolate pieces. Really not sure it gets any better than that.
I kept these bad boys completely gluten free, dairy free and vegan, and they turned out so well! I’m not typically a huge fan of vegan baking, as the texture never seems to come out quite right, but this time, the vegan baking gods were in my favor! I also used oat flour, mostly because I like the texture it provides, but if you have almond flour or just regular flour, that will work just fine!
Trust me, you need to go with MY gut on these and just head to the kitchen and make them – especially if you already have a banana just waiting to be baked with!
Chocolate Pistachio Banana Bread Cookies
- 1 mashed banana
- 1/4 cup coconut sugar
- 2 tbsp vegan butter solid
- 2 cups almond or oat flour
- 1 tsp baking powder
- 1/3 cup Chocolate chips
- 1/3 cup Pistachios
How to cook Chocolate Pistachio Banana Bread Cookies
- 1. Preheat the oven to 350 degrees.
- 2. In a medium bowl, combine mashed banana with coconut sugar.
- 3. Add in room temperature vegan butter and mix to combine.
- 4. Add in flour of choice and baking powder and incorporate.
- 5. Fold in chocolate chips and pistachios.
- 6. Scoop batter onto a lined cookie sheet.
- 7. Bake in the oven for about 12-15 minutes.
- 8. Once cooled, dip cookie in melted chocolate and chopped pistachios (optional, but highly recommended)
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