Cookies equal comfort. Especially warm right out of the oven eating them straight off the cookie sheet. It just feels like warmth, love, and home. And while I love fancy cookies, sometimes I just want easy chocolate chip cookies.
I don’t think there is any secret by now that I have a certain obsession for cookies. I think sometimes people who don’t bake very often do not realize that cookies can really be a simple thing to make. You really only need 5 ingredients to make fantastic easy chocolate chip cookies and I bet most of us already have them in our pantry! I created this simple chocolate chip cookie recipe that comes together quickly and uses things that you probably only have in your pantry! But this time I am showing you the use of only 3 ingredients to make these super tempting and loved by almost everyone chocolate chip cookies.
When you use the butter in every cookie recipe. Yes, butter play the important role to bind the mixture and texture for cookies. here, without butter also the cookies will come out so well. I just used 2 large mashed bananas for this recipe and they bind the flour and added chocolate chips in to the cookie dough. I simply scoop them to the baking sheet and after baking them, here the delicious chocolate chip cookies straight from your oven. Super fast recipe and at the same time super tasty cookies too.
This time we Foodiemonday people came back with 3 ingredients recipes. and since long I wanted to make chocolate chips cookies. I searched about this on google, I found this recipe with oatmeal cookies, so I tried this with chocolate chip cookies and with wheat flour. and they came out well. heck out the recipe below and try them ....Enjoyy!!!!!!!!!!!!!!!!!
11/2 cups Wheat flour
2 large bananas
1/2 cup chocolate chips
1. Preheat oven to 180 degree C and line a large cookie sheet with parchment paper.
2. Mash bananas in a large bowl. Add in the flour and mix well to combine. Fold in the chocolate chips.
3. Scoop 2 tablespoons of the flour and banana mixture onto your cookie sheet and shape into a large round about 1 inch apart, no need to worry about these spreading.
4. Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air tight container for up to 2 days.