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    Home » Dessert » Chocolate and Banana Chip Cookies

    Jan 22, 2015 · Updated: Oct 7, 2019 · This post may contain affiliate links · 7 Comments ·

    Chocolate and Banana Chip Cookies

    Jump to Recipe·Print Recipe
    Chocolate chip cookies on plate with banana chips and milk.

    If you’ve found your way to this blog and this recipe, odds are you’re not really a lover of banana chips.

    You’re probably in the same boat as me.  It’s January, time to start the “eat down” on the pantry and deep freeze, and to your dismay you find a huge bag of banana chips. You have no idea why you bought them in the first place. Maybe it was a sale, maybe you had grand plans for homemade trail mix, maybe you just lost your mind.

    Regardless, you’re stuck with them and they’re pretty horrible.  They don’t really taste enough like banana to qualify as banana, but have enough banana taste that they don’t qualify as chips.  They’re more like what happens when you pack a lunch with an over-ripe banana next to the kettle-cooked potato chips, and then try to eat the chewy chips a few days later.  But somehow, you can’t admit defeat and just throw the bag away.

    It’s ok. This is a safe place. I’m here to help.

    After a lot of recipe searching, I finally found a solution for my 2 pounds of banana chips. (Seriously, what was I thinking?) And like most solutions, it involves chocolate.  This recipe is a dairy and egg-free adaptation from Kristin’s creation over at A Pastry Affair, a fellow scientist-baker, and they turned out pretty doggone good. The banana chips are ground into a course flour of sorts. The end result is a crisp cookie with a gentle banana flavor, without the mushiness of adding actual fresh bananas.

    Chocolate chip cookies cooling on a cooling rack.

    Not that I have plans to consciously buy more banana chips just to make these cookies. But if it happens again, and I find myself staring incredulously at a new bag of banana chips hiding in the bottom of the deep freeze, I have a plan.

    Print
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    Chocolate and Banana Chip Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Total Time: 25 minutes
    • Yield: 18 cookies 1x
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    Description

    Dried banana chips are ground into a flour and baked up into dairy-free egg-free chocolate chip cookies.  The result is a chewy chocolate chip cookie with a little hint of banana, just the right hint. 


    Ingredients

    Scale
    • 1 cup dried banana chips (I bought mine from Gerbs)
    • 1 cup flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup dairy-free shortening or margarine
    • ⅓ cup white sugar
    • ⅓ cup brown sugar
    • ¼ cup dairy-free milk 
    • 1 t. vanilla
    • 1 cup chocolate chips (I used Divvies)

    Instructions

    1. In a food processor, grind down the banana chips into a course flour.
    2. Add the flour, soda, powder and salt and pulse it all together.
    3. In a mixing bowl, cream the shortening with the sugars.
    4. Add the dairy-free milk and vanilla and beat until fluffy again.
    5. Carefully blend in the flour-banana chip mixture.
    6. Add the chocolate chips last.
    7. Drop in spoonfuls onto a parchment lined baking sheet.
    8. Bake at 350 for 12-15 minutes or until golden.

    Equipment

    Hand Mixer

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    Notes

    I used Spectrum Palm Oil Shortening and Silk Coconut Milk for my shortening and dairy-free milk in this recipe today.  Check out my posts on dairy-free milk alternatives and dairy-free butter alternatives, if you need some product ideas. 

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Cookie
    • Method: Baked
    • Cuisine: American

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    Chocolate & Banana Chip Cookies: Dairy-Free, Egg-Free, Vegan | www.speedbumpkitchen.com

    I don’t even know what to say about this picture, except that it’s true.

    I have no idea why his socks don’t match, or what is drawn on his hand, or why my pizza peel is being used as a stand to build Legos, or what he’s even building.

    But it’s being fueled by cookies.

    « Dutch Apple Pie in a Bag
    Strawberry Napoleons »

    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

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    Reader Interactions

    Comments

    1. youngmarriedmom says

      January 22, 2015 at 5:07 pm

      I’m not sure which is more awesome–the recipe or the caption on the last photo. Thanks for another addition to my baking arsenal!!

      Reply
    2. Nowheymama says

      January 23, 2015 at 3:33 pm

      “Eat down on the pantry and deep freeze”–yes. That is exactly what we’re doing, and why I’m finding myself staring blankly at 10! bags of squash puree. One can make only so many muffins and soups.

      Reply
    3. gratefulfoodie says

      January 28, 2015 at 12:14 am

      I am cracking up right now. I ordered some banana chips about an hour ago on Gerbs and then I sat here thinking about what will I do when they arrive. Well, I know now!

      Reply
    4. Patrick Grant says

      July 22, 2015 at 3:36 pm

      These sound great! What a great way to save food from being wasted. Hope you start blogging more again soon!

      Reply
    5. Sanjukta Hota says

      September 07, 2015 at 1:46 pm

      It will be helpful to know how many chocolate and banana chips cookies will it make.

      Reply
    6. Brynn says

      September 15, 2019 at 6:43 pm

      This recipe works for normal chocolate chip cookies (without bananas), but only up to a certain point. I know from experience…use the salt conservatively.

      Reply
    7. Elena Serles says

      January 20, 2024 at 9:14 pm

      Hi, do you have to use a dairy free shortening or can you use butter? Thank you!

      Reply

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    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
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