Banana Cookie Skillet 🍌 🍪 🍫
Imagine this - It's like if banana bread and chocolate chip cookies had a baby.
If you love banana bread and cookies, this recipe gives you a combination of both. It’s like if banana bread and chocolate chip cookies had a baby. I’m serious! It has the texture of banana bread, but the taste of a cookie. It’s hard to explain, so you’d just have to try it.
If you’re into it — She’s gluten free, plant-based, refined sugar free and all that jazz!
I have been thinking about this banana cookie skillet recipe for weeks. Though I was thinking about it for weeks, I don’t think it would be very fair if I shared this on my Instagram story and then didn’t share it with you ASAP. The photo of it isn’t the best, (🫣) but if you can trust me, this will be one of the easiest, best recipes you could have on hand! I plan to film this and make it into a reel so you can also save that and see the process, but for now, keep a bookmark on this!
This recipe is made with just a few simple ingredients which is something I always focus on when it comes to my creations. We don’t have time for a million ingredients! The flour for this cookie skillet is oat flour, which you can make easily by blending oats in a high speed blender!
You will need:
2 ripe bananas, mashed
1/2 cup plant based milk
1 teaspoon vanilla extract
1 flax egg (2 tablespoons of water, 3 tablespoons of flax meal to make a flax egg as an egg substitute)
3 cups of oats blended into an oat flour
Pinch of flaky sea salt
1/2 cup cane, coconut or date sugar
Dark chocolate chips, as many as your heart desires (the more, the better!)
How to:
Preheat your oven to 375 degrees F.
In a small bowl, make your flax egg and let it sit for 2-5 minutes until a thick consistency forms.
In a separate large bowl, add your mashed bananas, vanilla and milk. Whisk to combine.
Then add your flax egg, whisking again.
Add all the dry ingredients to the wet and combine. Then add the chocolate chips, combine again.
In a 8 inch cake pan, add parchment paper and pour the cookie batter to it.
Bake for 15-25 minutes, or until a fork comes out of it clean.
Top it off with more sea salt when it’s finished, and allow it to cool for 5 minutes before cutting it up. Pour yourself a tea to pair with it and enjoy! I can’t wait to hear what you think of this.
Love & Light,
-Hope