Impossible Mini-batch Chocolate Chip Cookies
Servings: 4 cookies
Calories: 186kcal
Equipment
- Cookie sheet or similar
Ingredients
- 1/4 cup nut/seed butter (64 g) peanut butter works best
- 1/4 cup sugar (48 g) brown/coconut sugar works best for that chewy texture
- 1 tbsp mashed banana (15 g) trust me on this!
- 1/2 tsp baking soda
- 1/4 tsp vanilla extract
- pinch of salt (more coarse salt to sprinkle tops)
- 2 tbsp chocolate chips (30 g) I used chocolate chunks, yum.
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a medium bowl add all but chocolate chips and mix together using a fork until nice and smooth. Stir in chocolate chips.
- Using 1 heaping tablespoon per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie.
- Bake for 12-13 minutes until the cookies are beautifully crackly and set.
- Sprinkle with some extra sea salt on top (optional) and let your cookies cool another 5-10 minutes (they firm up as they cool) and enjoy!
Notes
- I have tried these cookies with peanut and almond butter, both worked beautifully. If your nut/seed butter is very runny you might want to chill your cookie dough in the fridge before baking to avoid cookies spreading too much. Alternatively you can add 1-2 tsp of oat/almond/regular flour to thicken the dough back up.
Nutrition
Serving: 1 cookie | Calories: 186kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 131mg | Fiber: 2g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 1mg