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Hands down, my favorite cookie of all time!
– For a healthier twist, swap half of the all-purpose flour with whole wheat flour or use a blend of all-purpose and oat flour.
– If you’re a fan of dark chocolate, use dark chocolate chips instead for a richer, less sweet cookie.
– For those who love a little spice, add a pinch of nutmeg along with the cinnamon for an extra warm flavor profile.
– These cookies freeze well, so you can double the batch and save some for later. Just make sure they’re completely cool before popping them into freezer-safe bags.
– If your bananas aren’t ripe enough, you can quicken the process by baking unpeeled bananas on a baking sheet at 300°F (150°C) for about 20 minutes or until they’re blackened and soft.
– If you’re a fan of dark chocolate, use dark chocolate chips instead for a richer, less sweet cookie.
– For those who love a little spice, add a pinch of nutmeg along with the cinnamon for an extra warm flavor profile.
– These cookies freeze well, so you can double the batch and save some for later. Just make sure they’re completely cool before popping them into freezer-safe bags.
– If your bananas aren’t ripe enough, you can quicken the process by baking unpeeled bananas on a baking sheet at 300°F (150°C) for about 20 minutes or until they’re blackened and soft.
There you have it—banana bread and chocolate chip cookies all in one delightful package! I hope these Banana Bread Chocolate Chip Cookies bring a little bit of joy and nostalgia to your kitchen. Enjoy baking, friends!
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