Soft & Dreamy Chocolate Chip Cookie Loaf

Once upon a time I was addicted to banana bread – still am… always will be. No shame in the game. But once upon a time, I also ran out of ripe bananas because, well, I eat them like craaaazy. And when you’re craving banana bread – and cookies – you create something thats even better and more revolutionary than each of those on their own. You make….. soft, dreamy, chocolatey COOKIE BREAD.

You know what the best part about banana bread is? It’s that warm, soft, decadent center that just literally melts in your mouth. And you know what the best part of chocolate chip cookies is? It’s the melty chocolate and the slightly crunchier outside with a softer inside. But do you know what the best part about cookie bread is?? ALL of those things combined into one. Best of both worlds – you already know it is.

Also, fun fact, one time I put green bananas in the oven because I was that desperate for banana bread. But don’t worry, this loaf has no bananas in it – just all the delish textures of banana bread!

Soft & Dreamy Chocolate Chip Cookie Loaf

4 from 4 votes

Recipe by Lindsey Goldschmidt

Servings

1

Loaf

Ingredients

• Dry Ingredients

• 3/4 cup All Purpose Flour

• 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1/4 tsp Salt

• 1/2 cup Chocolate Chips

• Wet Ingredients

• 3 Eggs (room temperature)

• 1/2 cup runny Peanut Butter (can sub any runny nut butter!)

• 2/3 cup Coconut Sugar

• 1/4 cup Coconut Oil

Directions

• Preheat oven to 350 degrees Fahrenheit and line a 9×5 loaf pan with parchment paper – set aside.
• In a large mixing bowl, whisk 3 eggs until foamy on top. Doing so will add air into the eggs and help the loaf get fluffy.
• Whisk coconut oil, coconut sugar & peanut butter into the eggs until well combined.
• In another separate bowl, add all purpose flour, baking powder, baking soda & salt and mix together.
• Add the dry ingredients into the wet mixture – adding half of the dry mixture at a time. Do not over-mix — doing so will yield a tougher texture on the loaf.
• Once all dry ingredients have been added into the wet and combined, fold in the chocolate chips. Save some for the top. 🙂
• Add batter to the parchment lined pan and sprinkle remaining chocolate chips on top.
• Bake for 32-33 minutes. Once done baking, remove the loaf from the oven and the pan, and let cool for 15 minutes.
• Dig in! 🙂

If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂