Banana Bread Chocolate Chip Cookies and More with Your Pressure Cooker
Delicious soft and chewy banana bread chocolate chip cookies made with a pressure cooker. Eggless and easily vegan with rich flavors from brown butter, banana, cinnamon, and melty chocolate chips. Perfect for quick baking with a tender, moist texture.
Ingredients
Ingredients
- 113 g Unsalted butter softened, not melted
- 80 g Banana ripe, about 1 small banana
- 1 teaspoon Ground cinnamon
- 100 g Light brown sugar
- 50 g Granulated sugar
- 0.5 teaspoon Vanilla
- 130 g All purpose flour
- 60 g Rolled oats
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 130 g Semi-sweet chocolate discs, bars, or chips
Instructions
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter, stirring occasionally until amber in color. Remove and chill for 10 minutes.
- Mash the banana with cinnamon until mostly smooth with few lumps.
- Add chilled brown butter, brown sugar, granulated sugar, and vanilla to the banana mixture and mix well.
- Whisk flour, oats, baking powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture gently until just combined with few flour streaks.
- Fold in the chocolate chips until mixture is uniform. Cover and chill dough in refrigerator for at least 30 minutes and up to 48 hours.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone mat.
- Use a 3 tablespoon cookie scoop to place heaping scoops of dough on the sheet, spacing 2 inches apart.
- Bake cookies for 12-14 minutes until edges are golden brown.
- Right after baking, swirl a bowl larger than the cookie over them for uniform shape. Let rest on baking sheet 5 minutes before transferring to wire rack to cool.
Notes
To make vegan: use Miyoko’s Creamery vegan butter which browns like dairy butter. For nuts, optionally add 56g walnuts and adjust chocolate to 110g. Chill dough longer for thicker cookies. Store in airtight container at room temp for up to 3 days or freeze for longer storage.