Sunday, July 27, 2014

Chocolate Chip Cookies with banana and coconut oil

I've made chocolate chip cookies a few times substituting one banana for one of the sticks of butter. Today I remembered I wanted to try a half cup of coconut oil and one banana instead of any butter. The coconut oil is softer due to the summer temperatures, even in the a/c, so I didn't heat it at all.

I followed a basic chocolate chip recipe using two teaspoons of vanilla and one egg. I don't see many other variations. I did add one cup of oats, which I often do and did add almost two full cups of chocolate chips. I often only add one cup, but my helpers vetoed that idea.

I baked 10 minutes at 375 degrees and these have a very nice texture. The banana and butter variation seems more cakey. Banana only (no added fats) are very cakey. I think we will stick with the coconut oil.  As my daughter said, coconut oil is good for everything!  Even my feet!


  1. These cookies are delicious!

  2. I curious about the motivation for replacing butter with coconut oil. Coconut oil has 20% more calories, 23% more fat, and (worst of all) 68% more saturated fat and much less unsaturated fat than butter, so it doesn't seem to be a healthier option.

    What was your inspiration?

  3. Coconut Oil seems to have other good things that I keep hearing about. Also, the texture was better with the banana/oil combination.