Sear, Simmer & Stir

Life, style & food in the District

Tropical-Chip Cookies

If there is one thing I can bake, it is a mean salty chocolate chip cookie.

My traditional recipe is one that I make for a variety of occasions: when we have people over to cookout, when we are guests at someone else’s cookout, when someone is sick, when someone is born, when someone dies, when I need to be forgiven, etc. You get the point; it is a versatile, delicious treat that can make anyone forget all that is wrong with the world.

Unfortunately, my newfound vegan self “can’t” eat these butter and egg-laden little nuggets…. (I say can’t in quotes, because I obviously found a way around this little lip-smacking obstacle.)

My tropical chip cookies

This cookie recipe is a vegan–and beachy–spin on my amazing salty chocolate chip cookie recipe. Instead of using two sticks of butter (as is called for in my traditional recipe), I use extra virgin coconut oil (read about the health benefits of coconut oil in my previous post), and instead of cracking two eggs, I use a mashed banana to bind the dough. Thus, the coconut and banana substitutions = a summery, tropical taste than can easily replace the conventional recipe. And, of course, I used a good amount of sea salt to put my (favorite spice and) stamp on the recipe!

Hope you enjoy – Preferably by the pool or on the beach with a refreshing drink in hand!


Rachel’s Tropical-Chip Cookies

2 ¼ cups flour
1 tsp baking soda
2 tsp sea salt

1 cup of extra virgin coconut oil
¾ cup of brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 medium banana, mashed
1 package of vegan chocolate chips

In a medium bowl, mix the flour, the baking soda and the sea salt – Set aside.

Melt the coconut oil until liquid form – set aside for a minute. In a large bowl, mix the brown sugar and the granulated sugar. Add in the coconut oil and mix well. Add in the mashed banana and the vanilla.

Slowly incorporate the dry ingredients with the wet ingredients and then add in one bag of vegan chocolate chips. Spoon onto a cookie sheet and bake in a 375 degree oven for 10-12 minutes, until done.


2 comments on “Tropical-Chip Cookies

  1. Pingback: Easter Weekend Italian Lentil Salad (And Additional Baked Goodies) | Sear, Simmer & Stir

  2. Pingback: The Tipsy Vegan – And Fresh Spring Rolls « Sear, Simmer & Stir

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This entry was posted on March 18, 2012 by in Baked goods, Vegan.

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