My friend Cassandra baked these scrumptious coconut oil banana & choc chip cookies a few weeks ago. They were soft and all kinds of melt in your mouth delicious that I had to give them a try too. I decided I would try make them a little bit 'healthier' and used whole wheat flour instead of regular white flour...what a flop. Anyway, my second batch were just about perfect, having followed exactly what the recipe called for (as most people would have done from the beginning, but I like to improvise, add and supplement recipes with what I have in my cupboard at the time. This works for me more often than not, but I wouldn't recommend it unless you have a husband who will willingly eat anything you bake him).

My little oven here in Korea is a real dragon and heats up to the temperature of 10 suns in only a few minutes. So I baked these for 8 minutes at 100C (and even then I managed to nuke a few while getting distracted by something on Instagram). When you try them yourself I recommend adjusting the time according to your oven, going no more than 12 - 15 minutes before checking on them.

Ingredients (makes about 24 cookies)

1/2 cup coconut oil (melt if not in liquid form)

1 egg

1 ripe banana (I used 4 as I had 4 that were about to turn rather nasty so use according to your taste...the more you add the sweeter your cookies will be and of course the more banana flavour they will have)

1 cup brown sugar

1/2 cup regular sugar

1 teaspoon vanilla essence

1 tablespoon milk

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

chocolate chips