Super Sous’ TCHO Chocolate Banana Bread Cookie Recipe

Yesterday, Super Sous was on a cookie baking spree and came upon this cookie which, I must say, pairs perfectly with your morning (or evening) Latte.

Super Sous’ TCHO Chocolate Banana Bread Cookies

Some of you asked for the recipe, so, without further ado:

Super Sous’ TCHO Chocolate Banana Bread Cookies

In this cookie recipe, I use a little bit of almond flour which gives a little texture to the cookie and give the word “bread” before cookie some legitimacy. I also use *avocado in this recipe. I had heard it was a healthy substitute for butter in cookies, so I split the butter in half and replaced it with avocado to give it a try. When mixing butter, avocado and sugars together things may get a little green, but the end product won’t look green, wont’ taste like avocado and will be half the fat of a normal cookie while still remaining delicious. I figured, since we all indulge a bit during the holidays, why not make the indulging a little more guiltless?

Yields: approximately 30 cookies


½ cup (1 stick/8 tablespoons) organic unsalted butter, diced small

½ cup (1 avocado) mashed ripe avocado*

¾ cup granulated sugar

¾ cup packed dark brown sugar

1 teaspoon pure vanilla extract

1 ¼ cups unbleached all-purpose flour

1 cup almond flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 large organic eggs

2 cups rough chopped TCHO 60.5% chocolate

2 – 3 (the more the merrier) bananas, peeled and diced small


  1. Place oven rack in the middle position.
  2. Preheat oven to 375° Farenheit.
  3. Beat butter, avocado, granulated sugar, brown sugar and vanilla extract in large mixer bowl of a stand mixer on medium speed for 5 minutes, until creamy and well combined. (Make sure to stop once to scrape down sides with rubber spatula.)
  4. While the butter and sugar is mixing, whisk together flour, baking soda and salt in a small bowl.
  5. After the butter sugar mixture has mixed for 5 minutes, add eggs, one at a time, beating well after each addition.
  6. Gradually pour in flour mixture and mix until just combined.
  7. Gently fold in (by hand) chocolate and diced banana with a rubber spatula.
  8. Scoop mixture into a spoon and spoon out onto ungreased baking sheet.
  9. Bake for 15-18 minutes or until golden brown.
  10. Remove from oven and transfer cookies to wire racks to cool completely.
  11. Repeat steps 8-10 until batter runs out.



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