Banana Chocolate Chip Cookies - when life gives you bananas!

Bananas always seem to ripen, and over ripen, at the same time. What to do? Make cookies! Over ripe bananas add lots of sweetness, so you don't need as much sugar in these cookies. With no added preservatives, these taste best the day you make them.

Recipe makes about 3 dozen small cookies.

Ingredients:
1 or 2 ripe bananas - the equivalent of a ½ cup, well mashed with a fork
1/3 cup unsalted butter or margarine (at room temperature)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
                                                              1 teaspoon of vanilla
                                                              1 ¼ cup all-purpose flour
                                                              1 teaspoon baking powder
                                                              ½ teaspoon salt
                                                              3/4 cup of semi-sweet chocolate chips
                                                              ½ cup of chopped pecans or walnuts (optional)

​Directions:

1. Pre-heat oven to 375 F. Line baking pans with parchment paper or foil. If using foil, spray lightly with Pam or other baking spray. Set aside.
2. In a small bowl mix flour, baking powder and salt together. Set aside.
3. In a large mixing bowl, cream the banana, butter or margarine, sugars, vanilla and egg together until well combined. Add the flour mixture. Stir in the chocolate chips and chopped nuts if you’re using them.
4. Dough will be soft so let it chill in the fridge for a ½ hour, or until it’s easy to handle.
5. Place rounded teaspoon sized scoops of dough (I like to use a small ice cream scoop) on your prepared baking pans and bake 9 to 11 minutes, or until golden brown. Let cookies cool on the pan. Enjoy!

 
*** Store in an airtight container. Because of the bananas, these cookies do not freeze well. ***
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