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Holiday Eggnog Banana Chocolate Chip Cookies

Holiday Eggnog Banana Chocolate Chip Cookies, aka longest blog post title ever.  I really couldn’t decide on a name for these cookies so I’m just going to roll with it.

I recently found myself in the mood to bake cookies (since it is the holiday season and all), and decided to get creative using the ingredients I had in the house.  That, and I really didn’t feel like running to the store.

So I scanned my counter and cupboards for cookie ingredients,  Flour yes, vanilla yes, brown sugar yes, bananas?  Sure, why not.  I had a bunch of bananas sitting on my counter that were either A. going to get thrown away, B.  going to get put in a smoothie of some sort, or C. going to be used in a baked good.  Obviously I went with option C.

Upon opening my cupboard I found a little less than half a bag of white and dark chocolate chips.  Not wanting these chips to go to waste, I decided they should go in the cookie as well.

Lastly, non-dairy milk.  I decided I wanted to make a cookie free of eggs or butter, so I turned to non-dairy milk.  Almond milk?  Nah, too predictable.  But Coconut Eggnog from So Delicious?  Sign me up!

Photo via The Thirsty Guys

I recently discovered this little gem at the market, and while it is quite good with some brandy or rum mixed in, I wanted to see how it would hold up in baked goods as well.

Now that I had all the ingredients assembled, it was time to bake!

Holiday Eggnog Banana Chocolate Chip Cookies (loosely adapted from this recipe)


2 cups whole wheat flour

1 tsp baking soda

1/2 tsp kosher salt

1/4 cup brown sugar

2 medium ripe bananas

1 tsp vanilla

2 tbsp coconut milk eggnog

1/2 cup chocolate chips (I used a combination of dark and white)

1/4 cup water

1/4 cup canola oil


Preheat oven to 350F.

In a large mixing bowl, mash the bananas until there are no large lumps.  Set mixing bowl aside.

In a smaller mixing bowl mix all the dry ingredients together until mixed thoroughly.  Fold dry ingredients into the bowl with the bananas.  Add in the vanilla, coconut milk eggnog, canola oil and water.  Stir together until the mixture is nice and wet.

Lightly grease a cookie sheet (or use parchment paper) and scoop the dough onto the sheet  (I used an ice cream scoop).  Pop cookies into the oven and let them bake for 20-30 minutes.  If you want a softer cookie, bake for less time.

Pull out of the oven and enjoy with a glass of coconut milk eggnog (with or without rum)!