Banana Bread Grazola Cookies
1½ cups all-purpose flour
1½ cups Grazola
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup Sizzle
¾ cup brown sugar, light or dark
½ cup granulated sugar
½ cup mashed ripe banana (1-2 bananas)
1 egg yolk
1½ tsp vanilla extract
1½ cups of chocolate chips of choice
Optional: flaky sea salt, for topping
Instructions
Active Time: 20 Minutes
Full Time: 4 Hours
Start by making the cookie dough. In a medium bowl, whisk together the flour, Grazola, cinnamon, baking soda, baking powder, and salt. Set aside.
In a separate large bowl, add the Sizzle, brown sugar granulated sugar, mashed banana, egg yolk, and vanilla. Whisk until well combined.
Add the dry ingredients into the wet and fold until just combined.
Add the chocolate chips and fold again until evenly dispersed.
Cover the dough and place in the fridge to chill for at least 2-4 hours, preferably overnight.
Once ready to bake, preheat the oven to 375F, and line 2 baking sheets with parchment paper.
After the dough has chilled, remove the dough from the fridge and use a large cookie scoop (3 tbsp) to scoop and drop balls of dough onto the baking sheet.
Press extra chocolate chips on top if desired.
Bake at 375F for 12-14 minutes, or until the middle still looks soft, but the edges start to get golden brown.
Remove and let cool on the pan for 5-10 minutes, then transfer to a wire cooling rack. Sprinkle with flaky sea salt, if desired. Enjoy!
