Banana Chocolate Chip Cookies Low Fat and Easily Gluten Free and/or Vegan)

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Saturday morning, my daughter requested that we make brownies. Unfortunately, we did not have all of the ingredients for the kind she likes, so chocolate chip cookies were the next best thing. However, we also did not have everything we needed. We don’t do a lot of baking in the summer for reasons I’m sure you can imagine, so I haven’t kept a lot of the usuals stocked.

I realized that the eggs we had were far beyond expired and we only had half of the butter we needed for the usual recipe.

Original Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.)semi-sweet chocolate chips
  • 1 cup chopped nuts
     
    Bake at 375 degree F for 9-11 minutes
 
I knew we could make do with what we had, so I searched online for replacements.

I found a few interesting ideas…

to replace 2 eggs in a baking recipe, you can use one of these:

 
  • ½ small ripe banana
  • ½ cup of tofu
  • ½ cup yogurt
  • ½ cup applesauce
     
to replace butter in a recipe, use of the these in about the same amount:
 
  • oil
  • avocado
  • yogurt
  • fruit puree

I replaced the eggs with ½ of a banana and figured if I had to replace a stick of butter I would use the other ½ of the banana. When we combined the wet and dry ingredients, we realized we would need just a bit more moisture, so I added 3 oz of applesauce. We omitted the nuts.

 
Here is what my recipe looked like in the end:
 
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small banana
  • 3 oz applesauce
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips

** bake at 375 degrees F for about 12 minutes

This was all an experiment so I feared that they would turn out hard and gross, but they rocked!

They taste like a banana bread cookie with a chocolate surprise-yum. My husband says that this is his new favorite recipe and I am to change NOTHING about it. I have gotten rave reviews from everyone who has tasted them so I consider this one of my biggest baking successes!

Something else that I love about this recipe is that it can easily become gluten free and/or vegan. If you have read my personal blog, worthingtonlower.com, you will know that I am trying to limit meat, diary and gluten for health reasons. I don’t like to mess with classic recipes, but this experience has made me feel more confident in pushing it a little further.

The flour can be replaced with a gluten free version and the butter and eggs can successfully be replaced with fruit or soy. Chocolate chips can also be found in gluten free and vegan varieties.

My favorite GF and Vegan products that could be substituted in this recipe include :

 

This is our new go-to chocolate chip cookie recipe – I hope you try it!

Jen is a “Mom Blogger” in the sense that she writes about her life which largely revolves around being a mother. You can expect to hear about family life and raising young kids, recipes and menu planning, home organization, crafts, products that she loves and local, family friendly events and locations. You can hear more from Jen on her blogs, Worthington Lower and Stars and Bars Made.

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